This is a simple asparagus starter with a crunchy, savoury and acidic crust. This kind of crust is used a lot in Italian cookery for various dishes, even scattered on pasta.
400g or so of asparagus with woody ends removed Salt and freshly ground black pepper Olive oil or melted butter to serve
For the topping
60g fresh white breadcrumbs, lightly toasted 40g butter, melted 40g capers, drained and chopped The finely grated zest of 1 large lemon 1tbsp freshly grated Parmesan 1tbsp chopped parsley
Cook the asparagus in boiling salted water for 4-5 minutes, depending on the size, until tender, then drain.
Mix all of the ingredients for the topping together and season.
Arrange the asparagus on warmed serving plates, pour over the melted butter or olive oil and scatter the topping over.
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