Asparagus and baby beans with crunchy crumbs

  • 00:10:00 TO PREP

  • 00:25:00 TO COOK



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  • 2 slices of Rich Bake white bread, crusts removed
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 teaspoons lemon zest
  • 2 bunches asparagus, trimmed, halved lengthways
  • 150 g baby green beans, trimmed
  • 1 tablespoon lemon juice


  • Process bread until coarse crumbs
  • Heat oil in a frying pan over medium-high heat. Cook crumbs, stirring, until just turning golden. Add garlic and lemon zest.
  • Cook, stirring, until browned. Remove from heat
  • Cook asparagus and beans in a saucepan of boiling water, for 2 to 3 minutes or until bright green and just tender. Drain well.
  • Place beans and asparagus on a serving plate. Season with salt and pepper. Drizzle with lemon juice and sprinkle with crumb mixture. Serve.