For unknown reasons, crumbed things bring me so much comfort. If something can be crumbed and fried, you can count on me to do it. I wrote this post as a guest post for Ronsley’s Bond Appetit blog but thought I’d share it with you guys, too.
As I mentioned in a previous post, asparagus is in season. It’s often said that asparagus marks the start of spring so whilst the countdown starts, here is a recipe to go with! It’s simple, fresh and can be an awesome appetizer, side or salad.
It’s the perfect balance of healthy (lots of asparagus) and comfort (crumbed) and you can add it to a bed of rocket and make a salad with it or have it on its own with some hollandaise or dijonaise.
Crumbed asparagus spear salad. Serves 2 as side or 1 as main
Ingredients: 1 bunch of asparagus, lemon, ½ a red onion, 1 egg, 1 cup breadcrumbs, 1 tbsp rosemary, salt, a small handful of parmesan cheese, olive oil, spinach OR rocket and greek yoghurt/dijonnaise/hollandaise sauce/aoli.
*Paper towels are also a good idea for this meal.
- Trim and blanche asparagus (boil for 3-4 minutes until bright green then immediately remove from heat into a bowl of cold water to stop the cooking process and prevent over-cooking)
- Whisk the egg and pour on a plate, on another plate pour the 1 cup of breadcrumbs, rosemary, salt and half of the parmesan cheese. Mix
- Remove the asparagus spears from the water, dry off with a paper towel and get ready to crumb!
- Coat the spear of asparagus in egg, then crumbs, then egg, them crumbs (I do it twice so my crumbing is extra thick) then place them on a paper towel, ready to fry.
- Once all your spears have been crumbed, heat 1cm oil in a fry pan over a medium heat. Once the oil it hot hot hot, a few at a time, shallow fry your asparagus until the crumbs look golden brown. Turn every 30 seconds to 1 minute and when whole spear looks golden brown remove and place on a fresh paper towel.*tongs are good for this
- When all asparagus’s (asparagi?) have been fried and are sitting on the paper towel, arrange some rocket/spinach and thinly sliced red onion on a plate, top with a few spears, a grating of parmesan and a squeeze of lemon.
- Serve with greek yoghurt, dijonnaise, hollandaise sauce or aoli and enjoy!
What are you most excited about for spring? Or a seasonal vegetable you reccomend I should cook with?
If this meal isn’t for you, maybe my Baked Primavera Risotto appeals.