Crumbed asparagus with coriander salsa
( SERVES 4 )
10/10/2012
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Ingredients
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| 300 g | Asparagus, trimmed |
| ¼ cup | Plain flour |
| 2 | Eggs, whisked |
| ¼ cup | Parmesan cheese, grated |
| ¼ cup | Cornmeal |
| ½ cup | Panko breadcrumbs |
| 3 tbsp | Olive oil, light |
Salsa
| 3 | Tomatoes, large ripe, finely diced |
| 1 | Shallot, finely diced |
| 1 tbsp | Red wine vinegar |
| 2 tbsp | Fresh coriander, finely chopped |
| 1 | Lime, juiced |
| 1 sprinkle | Salt |
Directions
- Set up three dishes, one for flour, one for the egg and one for crumbs.
- Combine the parmesan, cornmeal and panko crumbs.
- Roll the asparagus in the flour.
- Dip each spear into the egg then roll in the crumb mixture.
- Heat a fry pan, add the oil and when hot cook the asparagus until golden, turning frequently.
- To make the salsa; combine all ingredients and season. Let sit for at least 1 hour to allow the flavours to amalgamate.
Wine Match
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