Grilled Asparagus with Anchovy Breadcrumbs
When you want a dressed up side, Grilled Asparagus with Anchovy Breadcrumbs ticks all the boxes. Perfectly grilled and topped with a lemony, garlicky, crunchy crumb topping, your tastebuds will sing!
Equipment
- microplane
Ingredients
- 3 ounce day old bread, torn into small pieces
- 3 tablespoon olive oil
- 6 anchovy fillets, finely minced
- 1 clove garlic, large, finely minced
- 1 teaspoon lemon zest
- 2 tablespoon flat leaf parsley, finely minced
- kosher salt + fresh cracked pepper, to taste
- 1 bunch asparagus (about 1 lb), tough ends trimmed off
- olive oil cooking spray, or olive oil to drizzle
Instructions
- Place torn bread pieces into the bowl of a food processor. Pulse to make coarse breadcrumbs. It's okay to have some larger chunks. You should end up with about 1½ cups of breadcrumbs.
- Heat olive oil in a skillet over medium heat. Add anchovies and stir until fillets melt into the oil, about 1 minute.
- Add garlic and reduce heat to medium-low. Stir and cook for 30 seconds.
- Add breadcrumbs and cook for about 5 minutes, stirring frequently to prevent burning and promote even browning. The crumbs will toast to a golden brown and get crispy.
- Remove the skillet from the heat, and add the lemon zest and parsley, stir to combine. Set aside.
- Lightly coat your asparagus spears with a few spritzes of cooking spray. Season with salt and pepper. Grill over medium-high heat, 7 to 9 minutes for thin asparagus / 10-12 minutes for thicker asparagus.
- Arrange asparagus on a serving platter and sprinkle breadcrumbs on top.
Nutrition
Calories: 183kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 120mg | Potassium: 306mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 4mg
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