Asparagus & Lemon Walnut Crumble
Recipe by Margo Flanagan and Rosa Power
Photography by Margo Flanagan and Susannah Blatchford
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NOTE: page numbers in this article refer to pages in the book Two Raw Sisters: More Salad (from which this is an excerpt).
Feeds: 6 | Time: 10 minutes
Ingredients
- 2 tablespoons cooking oil
- 2 bunches asparagus spears, ends snapped off
- ½ teaspoon sea salt
- Lemon Walnut Crumble
- 1 tablespoon cooking oil
- ¾ cup walnuts, roasted and chopped
- 2 garlic cloves, crushed and finely chopped
- ½ teaspoon sea salt
- ½ lemon, zest and juice
Method
- Preheat the oven to 200°C (400°F).
- Heat the cooking oil in a frypan. When it’s hot, add the asparagus and salt. Cook for 2 minutes, give it a toss, then cook for another 1–2 minutes. Once the asparagus is cooked but still has a bite to it, transfer it to a plate.
- Using the same frypan, add the cooking oil, walnuts, garlic and salt. Cook, stirring frequently (being careful not to let them burn) until golden brown (about 3 minutes). Add the lemon zest and juice and cook for another 1–2 minutes, stirring frequently. Remove the pan from the heat.
- To serve, top the asparagus with a generous portion of the walnut crumble.
- This is best eaten straight away.
SWAP
Walnuts for any nut or seed you have in the pantry. We love using pumpkin seeds or almonds. The walnut crumble can be served atop any other vegetable when asparagus is not in season. Refer to Swap with the Seasons (page 12).
TIP
The asparagus season is short, so make use of the woody asparagus ends that otherwise would be thrown in the compost. Freeze them to use in future soups or vegetable stocks.
DELICIOUS WITH
Herby Quinoa + Halloumi (page 36) and prawns, white fish or chicken.
Extracted from More Salad by the Two Raw Sisters. Photography © Food: Margo Flanagan and Lifestyle: Susannah Blatchford. RRP$49.99. Out 10 September 2024. Published by Allen & Unwin NZ.
