British Asparagus & Panko Parmesan Crust


Spring is the beginning of wonderful produce in the UK. Mother nature has woken up from her long winter sleep. One of the many things that will be in season now is British Asparagus. Supporting our local farmer’s I am showcasing a simple recipe of Asparagus, from some of our finest British produce growers.

British Asparagus & Panko Parmesan Crust

Serves 4

Ingredients                                                Quantity

Asparagus Trimmed                                       1 Pound

Panko Bread Crumbs                                      1 Cup

All purpose flour                                              1/2 Cup

Free Ranged Eggs                                            2 Large

Kosher Salt                                                         To Taste

Freshly Ground Black Pepper                     To Taste

  • Preheat oven to 170 degrees C and  lightly oil a baking sheet or coat with nonstick spray.
  • In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste and set aside.
  • Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  • Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

NB: I normally serve this with a duck egg, however free range chicken egg will also do.


Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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