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
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.