Cornmeal crumbed asparagus cooked over high heat, turned frequently, until they turn golden. Photo / Babiche Martens
Serves 4
300g asparagus, trimmed
1/4 cup plain flour
2 eggs, whisked
1/4 cup parmesan, grated
1/4 cup cornmeal
1/2 cup panko crumbs
3 Tbs light olive oil
Salsa
3 large ripe tomatoes, finely diced
1 shallot, finely diced
1 Tbs red wine vinegar
2 Tbs fresh coriander, finely chopped
Juice of one lime
Salt
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.
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