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Grilled Asparagus with Lemon Anchovy & Garlic Bread Crumbs

This dish is so quick and easy to make! You can serve it as a side dish or even an appetizer, and if you top it with an oozing poached egg, it makes a perfect light lunch on a hot summer day.

Grilled Asparagus with Lemon Anchovy & Garlic Bread Crumbs

Category: Salads & sides, Vegetarian

Recipe in PDF format (print friendly)

  • Serves 2 as a side dish or 1 as a light meal
  • Prep time: 5min
  • Cook time: 10min
  • Total time: 15min
  • Difficulty: Basic


  • 1 bunch (about 500g) asparagus, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 slice whole wheat bread (preferably a day old)
  • 1 anchovy fillet, minced
  • 1 small garlic clove, minced
  • zest of 1 lemon
  • sea salt to taste
  • freshly ground black pepper
  • 1 tablespoon roughly chopped toasted almonds
  • 1 tablespoon chopped fresh parsley
  • 2 poached eggs, optional


Put the asparagus on a sizzling hot grill pan. Cook until tender, about 5-6 minutes, turning often. Meanwhile, blitz the bread in a food processor until you get nice crumbs. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the bread crumbs, occasionally stirring, until the bread crumbs are browned and toasted for about 2 minutes. Stir in the anchovy, garlic, and a pinch of salt and sauté until fragrant, about 2 minutes longer. Add the lemon zest, chopped almonds, and parsley and season with black pepper, then transfer the mixture to a small bowl. Transfer the asparagus to a serving plate, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. Spoon the bread crumbs over and top with poached eggs, if desired.

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