Home    Share Recipe    FAQ    Contact    HubGarden    Login
Join our Facebook Group to share recipes and cooking advice.

Crumbed Asparagus

by Annalisa Brown (follow)
Easy (2874)      Quick (1387)      Japanese (116)      Appetisers (114)      Asparagus (56)      bar food (1)     
Need some inspiration cooking asparagus? For a tasty twist try this moorish Izakaya style asparagus dish - it's perfect as an appertiser to any meal and even better as finger food at a party!

Crumbed Asparagus, Izakaya-style will be the next big hit at your party.

A squeeze of lemon and a dollop of creme fraiche will compliment these tasty little morsels. Guests will definitely forego the wedges, sour cream and chilli salsa combo for these fresh tasting crumbed spears of earthy and nutty goodness.

Long live the asparagus spear as a party food.

Preparation Time: 5-mins
Cooking Time: 10-mins
Makes: 4-6 as finger food

Bunch of asparagus
1 Egg (beaten)
50g Breadcrumbs
50g Almond Meal
100g Rice Flour
Salt and Pepper to taste
Lemon juice to finish
Creme Fraiche to garnish
Olive Oil for frying

Blanch asparagus by bringing a saucepan of lightly salted water to the boil.

Once the water is rapidly boiling add the asparagus and let cook for 2-3 minutes. Be careful not to overcook.

Blanched Asparagus.

Drain under cold running water and set aside to cool.

Place the rice flour into a shallow dish. Into another dish add the breadcrumbs and almond meal.

In a third dish beat an egg.

Roll each asparagus spear into the rice flour.

Then dip the flour coated spears into the beaten egg. Then roll into the breadcrumbs.

Add a little olive oil to a frying pan and bring to a high heat. Carefully place batches of the crumbed asparagus spears into the hot oil. Cook for approximately 2 minutes or until the breadcrumbs turn golden brown.

Drain on a paper towel and place on a serving platter with lemon wedges and a few dollops of crème fraiche. Serve immediately.

If you don’t have almond meal substitute with panko breadcrumbs to give the finished crumble a thick crunchy texture.

Serve the Crumbed Asparagus with some lemon wedges and a dollop of creme fraiche.

#bar food
I like this Recipe - 8
[ print friendly ]
Submit your recipes for a share of ad revenue - click here
More Recipes by Annalisa Brown
view all recipes by Annalisa Brown
Articles by Annalisa Brown on Other Hubs
My Google Plus Profile
ID: 9685
[ Submit a Comment ]
Trending Recipes
Easy (2874)
Healthy (1888)
Vegetarian (1517)
Quick (1387)
Dinner (2274)
Lunch (1798)
Dessert (1081)
Breakfast (581)
Family (1525)
Simple (966)
Snack (848)
Vegan (744)
Kids (743)
Chicken (692)
Baking (674)
Chocolate (537)
Sweet (414)
Cheese (387)
Salad (362)
Winter (315)
Sweets (307)
Pasta (281)
Cake (270)
Soup (256)
Rice (247)
Snacks (239)
Bread (238)
Summer (237)
Fish (236)
Eggs (230)
Brunch (217)
Fruit (215)
Tomatoes (202)
Mushrooms (190)
Banana (187)
Low Fat (183)
Beef (175)
Coconut (175)
Curry (173)
Seafood (169)
Nuts (169)
Side Dish (165)
Biscuits (164)
Bacon (152)
Cakes (149)
Spicy (145)
Potato (144)
Avocado (143)
Party (142)
Entree (137)
Spinach (135)
Copyright 2012-2018 OatLabs ABN 18113479226. mobile version