A simple and tasty starter, this citrus Italian condiment lifts the asparagus to new levels and with almost no cooking required it couldn't get much easier to knock up a fantastic dish.

  • 12mins
  • 4


  • 2 bundles British asparagus, trimmed
  • Zest of 1 unwaxed lemon
  • Juice ½ lemon
  • 2 tbsp flat leaf parsley very finely chopped
  • 1 clove garlic crushed, plus 1 clove garlic whole
  • Salt and pepper for seasoning
  • 50g fresh breadcrumbs
  • Rapeseed oil


Coat the asparagus with a little oil, cook on the barbecue for 4-5 minutes turning until cooked through but still retaining some bite.

For the gremolata mix the lemon juice and zest with the flat leaf parsley and garlic and season with salt and pepper.

Heat some oil in a frying pan along with a clove of garlic. Add the breadcrumbs and cook until golden. Place breadcrumbs on some kitchen paper to remove excess oil, remove the garlic and season with salt and pepper.

Toss the asparagus through the gremolata and sprinkle over the bread crumbs before serving.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think