Roasted Asparagus with hazelnuts, garlic, marjoram and sourdough crumbs
Roasted Asparagus with hazelnuts, garlic, marjoram and sourdough crumbs
One of my favourite ways to cook these gorgeous green spears, gently roasted on good olive oil, sea salt and black pepper and simply served with a delicious nutty, herby sourdough crumb.
Serves 4-6
Ingredients
100ml good olive oil
50g hazelnuts, skin on
600g asparagus
150g fresh sourdough breadcrumbs
1 bunch fresh Marjoram or oregano
2 cloves garlic
Cornish sea salt
Freshly ground pepper
1 Lemon & juice
Edible flowers - borage, violas, primroses
Method
Preheat the oven 180’C
Place the hazelnuts on a baking sheet and roast for 6-8 minutes, in the middle of the oven or until lightly roasted. Remove the hazelnuts from the oven and wrap them in a clean kitchen towel. Rub the hazelnuts in the towel to remove skins (don't worry about skins that don't come off that adds texture and colour) and allow them to cool. Crush roughly with a pestle and mortar or the end of a rolling pin.
Heat half the olive oil in a large frying pan over medium heat. Add the breadcrumbs, marjoram, garlic, sea salt and cook for 4–5 minutes or until lightly golden. Set aside.
Prepare the asparagus. Wash and trim off the hard ends from the asparagus, then arrange the spears on a baking sheet lined with baking parchment. Drizzle with good olive oil, sea salt and freshly ground black pepper. Bake for 10 minutes or until the spears are lightly browned and tender.
Place on a large serving platter, and sprinkle over the crushed hazelnuts, sourdough crumbs, lemon rind and extra marjoram and edible flowers. Place the lemon juice, salt, pepper and remaining oil in a small bowl, whisk to combine and drizzle over the asparagus to serve.
Cook’s Note
Warm 100ml creme fraiche and gently stir in 50g parmesan, spoon onto plates and sit the roasted asparagus on top.
