Crispy Asparagus & Green Pepper Mint Vinaigrette

asparagusdish (1 of 1)

When April approaches, my favourite asparagus slowly makes its way back into season to welcome, Spring. Traditional asparagus hollandaise is always a winning dish, but this time I wanted to crisp them up and add a volume of crunch! After gently rolling in egg wash I gave each asparagus a light roll in bread crumbs, parmesan and herbs de Provence and popped into the oven after a drizzle of olive oil. Fresh out of the oven, I bit into the golden asparagus and immediately fell in love with the rough texture and flavour. The parmesan adds that great saltness and the herbs, all kinds of freshness while the double coating gives maximum texture to ensure that desired crunch.

The crispy asparagus can be eaten just as they are, incorporated into a toast (impress someone for breakfast) or placed on a salad bed with that perfect 7 minute boiled egg. For a touch of acidity, I took advantage of my fresh mint and made a green pepper mint vinaigrette to drizzle on top. This makes an easy and delicious easter friday starter that takes under 30 minutes to create! 

Crispy Asparagus & Mint vinaigrette

Crispy asparagus: 1 bunch asparagus (about 8), 1/2dl flour, 1 egg, 1dl parmesan, 1 dl breadcrumbs, 1 teaspoon Provence herbs, 1 tablespoon olive oil
Pre heat oven to 200 celsius degrees.

Chop the woody ends of the asparagus and clean if needed. In a minigrip bag, add the flour , asparagus and shake until they are lightly coated

On a large plate: break the egg. On another plate, add breadcrumbs, cheese and ground herb

Baking tray lined with parchment paper
Dip each asparagus into the egg, then roll gently in the flour mixture. Place onto oven dish and drizzle with olive oil on top. Bake for 12-15 minutes until crispy
Salad bed: Spinach leaves, grated cabbage, leek, 1 egg, chili flakes, white pepper
Finely slice some cabbage and leek and mix together with baby spinach leaves. Boil refrigerated egg for 7 minutes and half.  Sprinkle with chili flakes
Mint Green pepper vinaigrette: 1 teaspoon whole green pepper, 1 tablespoon lemon juice, pinch fo salt, 1 tablespoon olive oil, 1 handful mint leaves
In a mortal and pestle, ground pepper and salt. Add finely chopped mint leaves and a bit of olive oil. Ground into a green paste and slowly add the remaining oil and lemon juice


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