Roasted asparagus with panfried breadcrumbs and hazelnuts

It is asparagus season in Bavaria and it’s really a huge thing here. Adding this particular topping to a mix of the white and green kind is by far my favorite way to serve them!

Roasted asparagus with panfried breadcrumbs and hazelnuts
 
Prep time
Cook time
Total time
 
Serves: 4-8
Ingredients
  • The asparagus
  • 1 bunch white asparagus (400 to 500 grams)
  • 1 bunch green asparagus (400 to 500 grams)
  • 1 to 2 tbsp olive oil
  • Salt
  • Freshly cracked black pepper
  • The breadcrumb topping
  • 1 medium sized gluten-free white baguette (or other chewy white bread. Obviously doesn't have to be gluten free if you're not sensitive)
  • 2 tbsp olive oil
  • 1 handful fresh basil, finely chopped
  • 1 handful hazelnuts, roughly chopped
  • 1 clove garlic, crushed
  • ¾ tbsp nutritional yeast (if you're not vegan, you can use Parmesan)
  • Salt
  • Pepper
Instructions
  1. Turn the oven to 200 degrees. Chop off the asparagus ends and make sure they are somewhat evenly sized (if not halve any thicker ones lengthwise).
  2. In a large oven tray, add the olive oil and asparagus turning them in the oil a few times to make sure they are all properly coated. Then add a few sprinkles of salt and also some freshly cracked black pepper. Place in the oven for 8 to 12 minutes until they are cooked throughout, though still a little crunchy and a little brown on top.
  3. Run the baguette in a food processor until you have fine bread crumbs. Set a side.
  4. Crush the garlic, chop the nuts and the basil. Heat the olive oil in a frying pan on medium to high heat and then quickly add the breadcrumbs, garlic, basil, hazelnuts and stir vigorously for a minute or so until all is heated through and a little golden (make sure it doesn't burn!). Add a little salt and pepper before setting the mix aside. Pour it over the asparagus once they are done and serve immediately.

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