Emily Scott’s roast asparagus with hazelnuts and sourdough crumbs - delicious. magazine
Emily Scott's roast asparagus makes a great spring starter or vegan side. The spears are served with a nutty, herby sourdough crumb.
Ingredients
- 50g skin-on hazelnuts
- 100ml extra-virgin olive oil
- 150g fresh sourdough breadcrumbs
- Bunch marjoram or oregano, chopped
- 2 garlic cloves, finely chopped
- 500g asparagus, woody ends removed
- Finely grated zest and juice 1 lemon
- Edible flowers to serve (optional)
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