Method:

1. Coat the asparagus with 1 tbsp of EVOO and in a griddle pan on high, cook the asparagus in batches for 4-6 minutes turning once.
2. Place 1 tbsp of EVOO into a medium pan then add shallots, a pinch of salt and cook for 1-2 minutes until softened.
3. Add the anchovies, stir and mash them until dissolved.
4. Add garlic and cook for 30 seconds to a minute.
5. Zest the lemon into the mixture, then add a squeeze of lemon juice
6. Add bread crumbs and stir occasionally for 3-5 minutes or until crispy then season with salt.
7. Place asparagus on a serving dish, top with a drizzle of EVOO then add the crumb mixture.

Our friends at Wine Selectors recommend pairing this dish with a Riesling or Syrah