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Charred asparagus with anchovy crumb

Preparation time
Cooking time
2 as a side


3 tbsp EVOO

1 banana shallot or

2 shallots finely chopped

5 anchovy fillets finely chopped

2 garlic cloves crushed

1 cup fresh breadcrumbs

1 lemon, zest and juice.

a pinch of salt

300g asparagus woody part removed


1. Coat the asparagus with 1 tbsp of EVOO and in a griddle pan on high, cook the asparagus in batches for 4-6 minutes turning once.

2. Place 1 tbsp of EVOO into a medium pan then add shallots, a pinch of salt and cook for 1-2 minutes until softened.

3. Add the anchovies, stir and mash them until dissolved.

4. Add garlic and cook for 30 seconds to a minute.

5. Zest the lemon into the mixture, then add a squeeze of lemon juice

6. Add the bread crumbs and stir occasionally for 3-5 minutes or until crispy then season with salt.

7. Place asparagus on a serving dish, top with a drizzle of EVOO then add the crumb mixture.

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For more inspiration, check out My Market Kitchen's dedicated recipe page here: wselect.rs/MMK-Recipes

Preparation time
Cooking time
2 as a side