- 1 lb of fresh asparagus
- extra virgin olive oil for brushing
- 1 3/4 oz of parmesan cheese
- salt and pepper to taste
- 1 egg, beaten
- 1 cup of fried breadcrumbs
- 1 tablespoon of milk
Break off any woody ends from the asparagus because they tend to be very tough and chewy. This is easily done by snapping them. They will break at the weakest point.
Bring a large saucepan of salted water to a boil and cook the asparagus, until tender. Drain with paper towels.
Add the egg and milk in a bowl. Whisk the ingredients until lightly beaten.
Dip the asparagus into the egg mixture and then into the breadcrumbs so they are well coated.
Heat olive oil thick enough to coat the asparagus in a large frying pan. Cook the asparagus over a medium heat for about 3 minutes, or until browned. Drain well with paper towels to remove excess oil. Season with salt and pepper.
Using a vegetable peeler, make shavings of the parmesan cheese and sprinkle on top of asparagus.
Best served immediately whilst the asparagus is warm.