John Myers
Contents
show
Ingredients
- 500 g Fresh asparagus
- 1 Butter approx. 15 gr
- 1 tsp Sugar
- 4 slice Ham
for the breading
- 2 tbsp Flour
- 1 Egg
- 2 tbsp Breadcrumbs
- 2 tbsp Grated Parmesan
aside from that
- Clarified butter or oil for frying
- Salt pepper
Instructions
- Wash and dry the asparagus under cold running water, then peel generously away from the head along its entire length, cut off the woody lower end.
- Heat water in a saucepan, add 1 teaspoon sugar, salt and a piece of butter. Cook the asparagus in it for about 15 minutes until al dente. Remove with the ladle, rinse with cold water, dry well, season with salt and pepper.
- Wrap 2 or 3 asparagus stalks (depending on the thickness) in a slice of ham, fix with a toothpick if necessary.
- Prepare three breadcrumbs or deep plates. In the first, mix the flour with a little salt. In the second, beat the egg with a fork, in the third, mix breadcrumbs with grated Parmesan.
- Roll the asparagus packets one after the other first in flour, then in egg and finally in Parmesan breadcrumbs and press firmly on all sides.
- In a large pan, heat plenty of clarified butter or oil over medium heat. Fry the breaded asparagus packets until golden brown on all sides. Take the baked asparagus out of the pan and drain on kitchen paper.
- We enjoyed the crispy breaded asparagus with boiled potatoes and a yoghurt herb dip. We also recommend mashed potatoes, fried potatoes, green salad, etc. as a side dish. They taste just as good cold as they are warm.
- Have fun with the preparation and bon appetite!
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 12.4gProtein: 7gFat: 2.9g
