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Ingredients
- 16 x spears asparagus, trimmed, peeled and blanched in boiling salted water
- 1 Tbsp. parmesan cheese, grated
- 1 x egg, large, beaten + 1 tbsp. cool water
- 1/2 c. flour
- 1 c. bread crumbs, fresh made, crust removed
- 1/2 tsp garlic, freshly chopped and peeled
- 1/2 tsp salt
- 1 pch grnd white pepper
Directions
- Trim, peel and blanch the asparagus in boiling salted water for one minute. Remove and cold in cool water; drain well. Dip the spears in the flour which has been seasoned with the salt and pepper, then into the beaten egg and water mix, then into the bread crumbs (to that the grated cheese and garlic has been added); coat well with the crumbs. In a frying pan heat the oil over medium-high heat, add in half of the spears and saute/fry on all sides till golden brown in color, drain on paper towels and keep hot while you cook the remaining spears. Serve with a marinara sauce and additional grated cheese over freshly cooked thin spaghetti.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 2 servings | |
| Calories 388 | |
| Calories from Fat 57 | 15% |
| Total Fat 6.42g | 8% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 1051mg | 44% |
| Potassium 316mg | 9% |
| Total Carbs 65.87g | 18% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.93g | 3% |
| Protein 16.04g | 26% |
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