John Myers
Ingredients for 1 servings:
- 250 g asparagus, fresh, thick spears
- some salt
- some flour for the breading
- 1 egg(s)
- some salt
- 150 g Parmesan, freshly grated
- 60 g white bread, fresh, coarsely grated
- Oil for frying
- 50 g leaf parsley, whole leaves
- some salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes
vegetarian
Cut the peeled asparagus diagonally into 5 cm pieces. Prepare 3 plates, one with flour, one with a well-salted egg and the third with coarsely grated, fresh, crustless white bread mixed with Parmesan. Cook the asparagus for approx. 2-3 minutes. It should still be crisp and firm to the bite! Roll the still-hot asparagus in flour, beaten egg and Parmesan. Press the breading down lightly. Now deep-fry briefly in hot vegetable oil so that the asparagus still has a bite. Once golden brown, drain on kitchen paper. Garnish with fried, flat-leaf parsley. To do this, wash the parsley, pick it off and deep-fry it in hot oil for 3 seconds, then add salt.
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