Asparagus with capers, lemon and herb

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Served hot or room temperature, eaten properly with the knife and fork or with at ease your fingers, always interesting and popular.

For 4 people

  • 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
  1. Cook the asparagus in boiling salted water for 4-5 minutes, depending on the size, until tender, then drain.  Do not overcook!
  2. Mix all of the ingredients for the topping together and season.
  3. Arrange the asparagus on serving dish(es), pour over the melted butter or olive oil and scatter the topping over.
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