Serves 2

6 thick spears or 10 thin spears of white asparagus, trimmed

sea salt and freshly ground white pepper

25-30g butter

½ cup fresh breadcrumbs

a small handful of flat leaf parsley leaves, roughly chopped

finely grated lemon zest and lemon wedges

Heat a barbecue grill or char grill plate until hot.  Place on the asparagus and grill until dark lines appear and the spears are just tender.  Use the point of a small sharp knife to check if you like. Divide between two plates and season with salt and freshly ground white pepper.

Meanwhile, heat a pot or small frying pan over medium low heat. Add the butter and as soon as the butter is melted and foaming add the breadcrumbs. Cook until brown and the butter smells nutty, stirring from time to time with a wooden spoon. Remove from the heat and  carefully add the chopped parsley and lemon zest. Pour over the white asparagus and serve with a lemon wedge on the side for squeezing.