What side dish are we serving today? How about these tasty grilled asparagus with crumble? They’re easy to make and also quite quick, and the aromatic crumb topping makes them special and a bit different from the usual. It really takes very little to make a much more tantalizing dish, don’t you agree? I really liked them.
Other side dishes with asparagus:
- Difficulty: Easy
- Cost: Medium
- Portions: 4 people
- Cooking methods: Stovetop, Steamed
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Grilled Asparagus with Crumble
- 21 oz asparagus
- 1.4 oz stale bread
- 1 clove garlic
- 1 bunch parsley
- extra virgin olive oil
- salt
Tools
- 1 Peeler
- 1 Steamer
- 1 Food processor
- 1 Pan
- 1 Grill pan
Preparation of Grilled Asparagus with Crumble
Wash the asparagus, then remove the white, woody part and, using a peeler, also remove the lower part of the stem, which is more fibrous.
Then steam them for about ten minutes (they should be tender but still slightly crispy; check them).
Meanwhile, put the pieces of stale bread, peeled garlic clove with the core removed, a pinch of salt, and washed and dried parsley leaves into a food processor.
Chop everything (I chopped it quite finely, but you can also reduce it to coarser crumbs if you prefer).
In a small pan, heat a couple of tablespoons of oil and toast the aromatic bread crumbs.
As soon as it becomes crunchy, remove it from the pan (to prevent burning) and set aside.
Once the asparagus is cooked, remove it from the steamer and dry it by patting with paper towels.
Heat a grill pan or a ridged griddle well and grill the asparagus for a few minutes on each side without any seasoning.
Finally, place the grilled asparagus on the serving plate, lightly salt them, sprinkle with the aromatic crumb topping, and drizzle with a little oil. Serve immediately, piping hot. Enjoy! Paola
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