Asparagus & Greens with a Garlic Herb Crumb

Serves 6 as a side

75g breadcrumbs
2 cloves garlic
15g fresh parsley
15g basil
Zest of 1/2 lemon
Sea salt and ground black pepper
400g asparagus tips
250g kale or spring greens
Olive oil

1. Blitz the breadcrumbs with the garlic, lemon zest, parsley and basil. Add
a little olive oil to a frying pan and heat to medium, then fry the crumbs
gently for around 5 minutes until lightly toasted and golden. Set aside.
2. Cook the asparagus tips in a pan of boiling water over a medium heat
until just tender. Drain immediately. 
3. Pan fry the spring greens or kale in olive oil for a few minutes until
wilted and tender. Add a little water to continue to cook them without
4. Add the drained asparagus to the pan of greens. Continue to cook for
a few more minutes until fully cooked and piping hot.
5. Tip the veg onto a warm, large serving plate and sprinkle the garlic and
herb crumb over the top.