Serves 6 as a side Ingredients: 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 Method: 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 burning. 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.