Baked asparagus crumble

1. finely crush the crispbread for the topping - either quickly in a food processor or by hand: simply place in a freezer bag and roll over with a rolling pin. Pour the crumbs into a bowl.

2. rinse two lemons under hot water, finely grate the zest and squeeze out the juice. Set both aside separately. Peel and finely dice a clove of garlic. Finely chop the fresh rosemary and thyme. Add these herbs to the breadcrumbs along with the lemon zest, grated Parmesan, garlic and softened butter. Season with salt and mix everything well until you have a loose, crumble-like mixture. Then chill the mixture for about 15 minutes.

3. peel the white asparagus completely and cut off the ends. For the green asparagus, simply peel the bottom third and remove the ends. Pre-cook both in lightly salted boiling water for approx. 5 minutes.

4 Then place the asparagus on a baking tray lined with baking paper, season lightly with salt, drizzle with a little lemon juice and a dash of olive oil. Sprinkle generously with the chilled herb crumbs.

5. place the whole thing in the oven at 170 °C fan oven for around 20 minutes - until the crumbs are golden brown and crispy.