Grilled Asparagus with Almond Pangrattato
a simple summer side dish with just a few ingredients
Servings: 12 people
Ingredients
- 4 bunches of asparagus, ends broken off
- 1 lemon, zest and juice
- 1 cup breadcrumbs
- 1 cup raw almonds
- 1/4 cup olive oil
- 2 cloves garlic, peeled and grated
- sea salt and black pepper
Instructions
- To make the pangrattato, preheat the oven to 180°C (160°C fan-forced) and line two trays with baking paper.
- Toss the breadcrumbs with the lemon zest, grated garlic, 2 tbsp of olive oil, salt and paper. Spread evenly on one tray.
- Spread the almonds on the second tray. Cook both the almonds and the breadcrumbs for about 10 minutes, shaking half way through.
- Allow the almonds to cool, then chop coarsely with a knife and toss into the breadcrumbs. Sprinkle over the grilled asparagus. If making the pangrattato in advance, allow to cool completely before storing in an airtight container.
- To cook the asparagus, preheat the grill to 200°C and line a shallow tray with foil. Lay out the asparagus spears flat, drizzle with the remaining olive oil, season with a little salt and pepper and grill for about 5 minutes.
- Serve the asparagus straight from the grill or at room temperature. Drizzle with the lemon juice, sprinkle with the pangrattato and serve immediately.