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Fried Asparagus |
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Serves 4
Ingredients
2 small eggs
salt
Freshly ground black pepper to taste
Freshly grated nutmeg
500g (1lb 2oz) stubby asparagus spears, trimmed &washed
50g (2oz) Dried white bread crumbs, preferably homemade
3 tbsp freshly grated parmesan cheese, plus extra for serving olive oil for frying
Preparation
Break the eggs into a shallow dish. Whisk in ¼ teaspoon of salt, plenty of black pepper and some nutmeg. Let the egg mixture settle for 10 minutes, then beat it together again (the salt thins the eggs, making it easier to coat the asparagus). Add the asparagus and shake the dish to coat the spears with the beaten egg.
Spread the bread crumbs on a large plate and mix the parmesan cheese and ½ teaspoon of salt through them. Have ready a large heavy-based frying pan with olive oil to a depth of 5mm (1/5) set over a medium-high heat. When the oil is hot, drain the asparagus of excess egg and transfer to the bread crumbs. Coat each spear evenly with the crumbs and lower them carefully into the hot oil (cook about eight at a time). Fry the spears until they are golden, then carefully turn and cook the second side.
Transfer the fried spears to a plate lined with absorbent kitchen paper to drain. Place onto a clean plate, sprinkle with a little extra parmesan cheese and serve immediately.
Reproduced with the kind permission of Julie Biuso from her book, THE LONG ITALIAN LUNCH, Published by New Holland Publishers ISBN: 1 84330 383 3
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