Asparagus with Anchovy Crumb

Khanh Ong

Ingredients:

  • 3 tbsp EVOO
  • 1 banana shallot or
  • 2 shallots finely chopped
  • 5 anchovy fillets finely chopped
  • 2 garlic cloves crushed
  • 1 cup fresh breadcrumbs
  • 1 lemon, zest and juice.
  • a pinch of salt
  • 300g asparagus woody part removed

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

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