asparagus with crispy crumbs

styling by Catrine Kelty | photo by Keller + Keller

An easy side dish for grilled fish. The clove of garlic in the crumbs adds flavor; for a bit of spice, add a pinch of crushed red pepper flakes.

Crispy Crumbs
2 tablespoons extra virgin olive oil
1 clove garlic, smashed
1/2 cup chopped fresh breadcrumbs
Kosher salt, to taste
Freshly ground black pepper, to taste

1 bunch fresh asparagus, trimmed
2 tablespoons extra virgin olive oil

  1. Make crumbs. In a nonstick pan, heat olive oil over medium heat. Add garlic and breadcrumbs and season with salt and pepper. Cook, stirring occasionally, until breadcrumbs are nicely toasted (you may have to remove smaller crumbs first while larger ones continue to brown). Remove from heat and transfer to a bowl. Remove and discard garlic. Set aside.
  2. Preheat grill to medium-high. Toss asparagus with olive oil and season with salt and pepper. Grill, turning occasionally, until lightly charred, about 5 minutes. Remove from heat. Divide asparagus among serving plates. Top each with equal amounts of breadcrumbs and serve.

Serves 4.

cook’s note: Chopped hard-boiled eggs can replace bread-crumbs for a gluten-free option.