Emily Scott’s roast asparagus with hazelnuts and sourdough crumbs

Name: Emily Scott’s roast asparagus with hazelnuts and sourdough crumbs
Prep time: 20 min
Total time: 20 min
Yield: Serves 4-6 as a side
Cuisine: British recipes
Ingredients: 50g skin-on hazelnuts; 100ml extra-virgin olive oil; 150g fresh sourdough breadcrumbs; Bunch marjoram or oregano, chopped; 2 garlic cloves, finely chopped; 500g asparagus, woody ends removed; Finely grated zest and juice 1 lemon; Edible flowers to serve (optional)

By: Emily Scott

Published: 15 May 24
Updated: 15 May 24

Test kitchen approved

Make the most of asparagus season with Cornwall-based chef Emily Scott’s recipe. “This is one of my favourite ways to cook these gorgeous green spears, gently roasted in good olive oil, sea salt and black pepper and simply servedwith a wonderful nutty, herby sourdough crumb,” says Emily.

Emily Scott is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Photograph by Emma Bourton.

Serves 4-6 as a side
Hands-on time 20 min

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Ingredients

50g skin-on hazelnuts
100ml extra-virgin olive oil
150g fresh sourdough breadcrumbs
Bunch marjoram or oregano, chopped
2 garlic cloves, finely chopped
500g asparagus, woody ends removed
Finely grated zest and juice 1 lemon
Edible flowers to serve (optional)

Method

Heat the oven to 180°C fan/gas 6. Put the hazelnuts on a baking sheet and roast for 6-8 minutes until lightly toasted. Remove from the oven and wrap in a clean tea towel. Rub to remove the skins (don’t worry about any that don’t come off – they add texture and colour) and allow to cool before roughly crushing with a pestle and mortar.
Heat half the olive oil in a large frying pan over a medium-high heat. Add the breadcrumbs, marjoram/oregano, garlic and a few pinches of salt and cook for 4-5 minutes until lightly golden. Set aside.
Arrange the asparagus on a baking sheet lined with baking paper. Drizzle with a little of the oil, season with salt and pepper, then bake for 10 minutes or until lightly browned and tender. Transfer to a large serving platter and sprinkle with the sourdough crumbs, crushed hazelnuts, lemon zest and edible flowers (if using).
Mix the lemon juice with the remaining oil and a pinch of salt and pepper, then drizzle over the asparagus to serve.

Recipe from Online only 2024 Issue

Nutrition

Nutrition: per serving

Calories: 286kcals
Fat: 22g (2.8g saturated)
Protein: 5.9g
Carbohydrates: 14g (2.8g sugars)
Fibre: 2.7g
Salt: 0.3g

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Emily Scott’s roast asparagus with hazelnuts and sourdough crumbs

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