Ingredients
Scale
- 3 tablespoons salted butter, divided
- 1 bunch Asparagus, trimmed and ends peeled
- 2 heaping tablespoons Gluten free panko bread crumbs
- 1 large pinch flake salt, plus more to season
- 2 tablespoons walnuts, roughly chopped
- 1/2 lemon, zest
- 2 handfuls sweet pea greens
- 1 teaspoon Olive oil
- 2 tablespoons (or so) peeled salted cheese (like robusto, gouda or Parmesan)
- 6–8 basil leaves
Instructions
- Heat up a skillet over medium heat. Melt 1 tablespoon of butter and swirl to coat the pan. Add the asparagus and let cook for 2 minutes. Using tongs to mix around and then let cook for another 2 minutes. Continue this for 6 minutes.
- Meanwhile, place the sweet pea greens on a serving plate. Drizzle with olive oil and a pinch of salt.
- Remove the asparagus and place on top of the greens.
- Add the pan back to the heat. Add in the remaining 2 tablespoons butter, bread crumbs and chopped walnuts. Toss to coat and cook for 1 minutes or until the bread crumbs are toasted brown. Add in the lemon zest and a small pinch of salt.
- Spoon the bread crumb and walnut mixture on top of the asparagus. Sprinkle the cheese and basil leaves on top. Serve.
Notes
Pro Tip – Add 1/2 teaspoon fresh lemon juice to the olive oil and salt on top of the sweet peas. So good and fresh.
- Prep Time: 5
- Cook Time: 8
- Category: vegetarian
- Method: stove top
- Cuisine: salad