Green asparagus and mushrooms with crispy herb crumbs

Green asparagus and mushrooms with crispy herb crumbs

This green dish gets a crunchy and flavourful topping made from breadcrumbs fried with olive oil, garlic, and fresh herbs. Enjoy the dish as a side or serve it as a standalone meal—perhaps with poached eggs for extra substance.

Using day-old bread is a great way to avoid food waste.


For 4 people
2-3 slices of white bread
1 clove of garlic
A handful of flat-leaf parsley
A handful of basil
2 tbsp olive oil
Salt and pepper
500 g green asparagus
500 g mixed mushrooms
Oil for frying


Tear or cut the bread into small 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 on a griddle until the crumbs are golden and slightly crispy. Stir 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 in oil on a high heat in a griddle or large frying pan until they start to colour. Season with salt and pepper.

Arrange the asparagus and mushrooms on a platter and sprinkle with the herb crumbs - or serve directly on the griddle.

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