Asparagus with Chilli Pangrattato

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Asparagus with Chilli Pangrattato

 

 

100 g (3 1/2 oz) crusty GF bread

1 long fresh red chilli, halved, deseeded, coarsely chopped

olive oil spray

3 bunches asparagus, woody ends trimmed

8 tsp chopped fresh continental parsley

lemon wedges, to serve

 

 

1. Remove the crusts from the bread and discard. Coarsely chop the

bread. Place the bread and chilli in the bowl of a food processor and

process until finely chopped.

 

2. Place the bread mixture in a non-stick frying pan over low heat.

Spray with olive oil spray. Cook, stirring occasionally, for 6 to 8

minutes or until crisp and golden.

 

3. Bring a large, deep frying pan of water to the boil over high heat

Add the asparagus and cook for 2 minutes or until bright green and

tender crisp. Refresh under cold running water. Drain.

 

4. Add the parsley to the bread mixture and stir to combine. Transfer

the asparagus to a serving platter and sprinkle with the bread

mixture. Serve with lemon wedges.

 

 

Serves 6.