Whether it is to use as a showy side dish or gobble down by itself for lunch, you’ll want to try our wild asparagus with spiced crumb recipe!
What a treat this week to get some delicious and varied asparagus spears in the veggie box. I was really excited to show off this beautiful all in a dish of its own.
This spiced crumb is easy to make, and also a great way to get rid of some stale or older bread that you have left over in the house. You just need to make sure you have a food processor handy. If you don’t have or like the spices or vinegar listed below, why not experiment with some you have at home?! If you find a winning combination, be sure to share in the comments below for others to try out too.
Recipe for Wild Asparagus with Spiced Crumb
Large bunch of asparagus
1 thick slice of bread, crusts removed and cubed
2-3 cloves of garlic
1/2 teaspoon cumin
1/4 teaspoon paprika
1 tablespoon sherry vinegar
1 tablespoon of water + 50ml water approx
Salt + Pepper if desired
- Start by blanching your asparagus in hot water for 2-3 minutes to soften. Strain and keep aside.
- Heat some olive oil in a fry pan, then add your cubed bread and garlic. Cook on medium heat until browned.
- Placed the browned bread, spices, vinegar, and a tablespoon of water into a processor and blend them into a chunky paste.
- Reheat your frying pan with a bit more oil, then add in your blanched asparagus. Fry for 3-4 minutes. Then add your bread mixture into the pan, add a bit more water (I used approximately 50ml). Cover and cook until tender, stirring frequently.
- Serve warm