Asparagus ends pangrattato
Servings: 1
The closer you get to the woody ends of asparagus (the bits furthest from the flowery tips) the more fibrous and fuzzy, which is why cooks will either trim the spears, either using a knife and approximating (about 1-2cm, depending on its freshness), or by feeling along the end to the point at which it naturally snaps. But this doesn’t have to be The End for the ends. Whack them in your stock bag in the freezer, or give this crumb a crack – perfect for sprinkling over pasta (like the Double Denim Mac n Cheese), or runny eggs, or anywhere you need a bit of extra crunch.
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Ingredients
- Woody ends of 2 bunches of asparagus
- 250 g old sourdough bread roughly chopped
- 25 g parmesan roughly chopped
- 1 tsp salt flakes
- 1 tsp freshly cracked black pepper
- 1 tbsp capers drained
- 2 tbsp extra virgin olive oil plus extra for drizzling
Instructions
- Place the woody ends in a small food processor, along with the bread, parmesan, salt and pepper. Whiz until fine breadcrumbs form. Transfer to the baking tray and scatter with the capers and oil, mix. Grill for 5 minutes, or until beginning to turn golden.
- Allow to cool if making ahead, then funnel into an airtight container and store in a cool, dry place for up to a couple of days (not the fridge, or it’ll go soggy).
