Griddled asparagus and piccolos with parmesan crumb

Serves: 6

This delicious dish can be used as either a side dish or a warm appetizer. Indulge yourself with this one-of-a-kind recipe!

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Ingredients

• 1kg fine asparagus spears
• 2tbsp olive oil
• 300g Piccolo cherry tomatoes
• 20g butter
• 4tbsp Panko breadcrumbs
• 4tbsp finely grated Parmesan cheese
• Salt and freshly ground black pepper

Directions

1Preheat a char-gill pan, grill or barbecue.

2Toss the asparagus in the olive oil and char-grill, grill or barbecue in batches until tender.

3Tip onto a platter and scatter the Piccolo cherry tomatoes on top.

4Melt the butter in a frying pan, add the breadcrumbs and cook, stirring, until browned.

5Remove from the heat, stir in the Parmesan, then sprinkle over the tomatoes.

6Serve, seasoned with a little salt and pepper.