This green dish gets a crispy and delicious topping in the form of breadcrumbs fried with olive oil, garlic and fresh herbs. Enjoy the dish as a side dish, or serve it as a standalone dish – possibly with poached eggs for extra substance.
Feel free to use day-old bread. It's a great way to avoid food waste.
Ingredients
Serves 4
2-3 slices of light bread
1 clove garlic
1 handful of flat-leaf parsley
1 handful of basil
2 tbsp olive oil
Salt and pepper
500 g green asparagus
500 g mixed mushrooms
Oil for frying
Instructions
Grate or cut the bread into smaller pieces, and blend it into coarse breadcrumbs. Peel and finely chop the garlic. Pick and chop the herbs.
Fry the breadcrumbs and garlic in olive oil in a frying pan or skillet until the crumbs are golden and slightly crispy. Toss in the herbs, and season with salt and pepper.
Trim the ends of the green asparagus, and cut the mushrooms into bite-sized pieces if necessary.
Fry both over high heat in oil in a skillet or large frying pan until they take on color. Season with salt and pepper.
Arrange the asparagus and mushrooms on a plate, and sprinkle with herb crumbs - or serve directly from the skillet.
