Chargrilled Asparagus under Olive & Feta, Parmesan Crumbs

Gorgeous, vibrant, chargrilled asparagus with an olive, feta, lemon & rosemary panko crumb topping

Breadcrumb Topping
45 g / 1 ½ oz / 3 tablespoons butter
1 cup panko breadcrumbs
50 g / 1 ¾ oz feta
35 g / 1 ¼ oz parmesan
2 tablespoons sliced olives or 6 pitted ones, sliced up
2 teaspoons rosemary leaves
½ teaspoon lemon zest
2 tablespoons olive oil
¼ teaspoon cracked, black pepper

Asparagus
24 asparagus spears (of equal thickness)
1 tablespoon olive oil
1 teaspoon lemon juice
pinch of salt & black ground or cracked pepper

To finish – a few sprigs of rosemary & a few lemon wedges

View the full recipe at Tania’s Kitchen →