Saturday, 25 May 2013

Lemon Parmesan Crusted Asparagus

For husband's birthday this week, we had a special birthday supper of steak, garlic mushroom and asparagus. I saw a recipe for this asparagus somewhere, and gave it a go. I love asparagus, and the addition of lemon zest, parmesan and breadcrumbs took it to another dimension. I generally keep a bag of breadcrumbs in the freezer (made from leftover stale bread) for topping pasta dishes etc. I think this lemony, cheesy breadcrumb mixture could be used for loads of dishes - coating a piece of chicken breast, topping some fish etc, so I will be making up a bag of this for the freezer!

Lemon Parmesan Crusted Asparagus

1 egg
2 tbsp milk
Handful of grated parmesan
Handful of breadcrumbs
Grated zest of 1 lemon
1 bunch of asparagus
Salt and pepper

1. Preheat the oven to 200 degrees and grease a roasting tin or line with parchment or foil.
2. Beat the egg and milk together in a shallow dish.
3. Toss the breadcrumbs, parmesan, zest and salt and pepper together and spread out on a plate of shallow dish.
4. Dunk the asparagus in the egg, a few at a time, and then into the breadcrumb mixture. Make sure they are coated all over before putting in the roasting tin.
5. Roast until golden brown and the asparagus is soft, approx. 20-25 mins.

Before roasting

After roasting - crispy and golden

I could eat a plate of this all on its on (maybe with a little lemon or garlic mayo for dipping!)


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