Crumbed asparagus with coriander salsa

Ingredients

300 g	Asparagus, trimmed (Main)
3 Tbsp	Olive oil, light
¼ cup	Cornmeal
¼ cup	Parmesan cheese, grated
2	Eggs, whisked
½ cup	Panko breadcrumbs
¼ cup	Plain flour

Salsa

1 sprinkle	Salt
3	Tomatoes, large ripe, finely diced
1	Lime, juiced
1	Shallot, finely diced
1 Tbsp	Red wine vinegar
2 Tbsp	Fresh coriander, finely chopped

Directions

1. Set up three dishes, one for flour, one for the egg and one for crumbs.
2. Combine the parmesan, cornmeal and panko crumbs.
3. Roll the asparagus in the flour.
4. Dip each spear into the egg then roll in the crumb mixture.
5. Heat a fry pan, add the oil and when hot cook the asparagus until golden, turning frequently.
6. To make the salsa; combine all ingredients and season. Let sit for at least 1 hour to allow the flavours to amalgamate.