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| Parmesan Crumbed Asparagus on Bocconcini Salad |
Ben of What's Cooking has a blogging event "Food For Plastic". This months challenge is to make something that would remind you of Spring, or, if you are somewhere in the Southern hemisphere for Autumn. To me nothing says Spring like rhubarb and asparagus. Neither is growing here at the moment ...but ...with the hint of Spring in the air it is time to move over to thoughts of warmer weather. Yesterday I planted some pansies and primulas in the pots on my deck so after my walk this morning I decided to get cracking and make my dish for this event for lunch. It could of course be served as a delicious appetizer as well. All the details for Ben's event can be found here ... you can also win a prize..
I absolutely loved this crispy parmesan flavoured asparagus and it was even heart healthy baked in the oven. I will definitely be making this again. I had this for a meal so had quite a few asparagus spears...wink...wink..., but if I were to make this as a salad only I would use 2 or 3 crispy asparagus spears for an accent only..albeit a very delicious accent!
**Parmesan Crumbed Asparagus on Bocconcini Salad **
250 g fresh asparagus spears
1/2 cup flour1 egg, lightly beaten
1/2 cup shredded fresh Parmesan cheese
1/2 cup breadcrumbs
4 roma tomatoes, quartered
100 g bocconcini cheese (milk cherries), halved
1 cup fresh basil leaves
2 tablespoons balsamic vinegar
pepper, to taste
Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and Parmesan cheese, press lightly. Place asparagus on a lined oven tray and bake at 200°C (400F) for 8 to 10 minutes or until parmesan cheese is golden and crisp.
Combine tomatoes, bocconcini cheese and basil and drizzle with vinegar. Arrange salad onto serving plates, top with crumbed asparagus and season to taste.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
Refreshing Recipe Val
ReplyDeleteJust delicious Val! I love that used the Parmesan in this dish...good luck.
ReplyDeleteVal, that's a great starter and have I mentioned your photos are really shining of late?
ReplyDeleteLooks like a lovely Springtime meal! I'm jealous of your pansies. They're my favorites, but it is too hot for them down here. They only last about 2 weeks and then they flop!
ReplyDeleteYou certainly made those asparagus look delicious. I've never made them coated in breadcrumbs before... and asparagus are on sale right now too!
ReplyDeleteLooks delicious to me! I also like the plating for the photo, which looks great
ReplyDeleteI'd much rather see the asparagus come up than watch the grass grow!
ReplyDeleteThis has definitely made me think of Spring! We're about a month off asparagus season - one of my favourites :)
ReplyDeleteI'm bookmarking this recipe right now! I love asparagus and have never had them this way.
ReplyDeleteWow..that sounds great Valli!
ReplyDeleteOhhhhh Yeah! This looks so good Valli! I love the look of those asparagus and I am sure they taste amazing! beautiful job!
ReplyDeleteI think that's some of the most amazing sounds asparagus that I've seen!
ReplyDeleteWhat a beautiful photo! I just love this...I think even I can do this! Parmesan on anything has my vote!
ReplyDeleteWhew, what a nice looking group of asparagus! Next to peas, asparagus is my favorite green veggie. Oh and the crunch of the baked parma cheese, heaven! Glad to hear you are having a bit of Spring compared to Peter! Look at that little flower atop of your photo, oh yes, spring!
ReplyDeleteI would be sure to love this tasty dish. I envy you Val! Those of us in Ontario are buried in snow and still bundling up to keep warm.
ReplyDeleteWow that looks really great! I have never had asparagus before, but this seem like a good recipe to try!
ReplyDeleteNice blog site and good valuable content. Loved to drop by for the first time.
ReplyDeleteI like the idea of baking breaded asparagus.
ReplyDeleteI can so see incorporating this combo - great combo
ReplyDeleteI'm coming to your house for dinner!! This looks delicious. And I love that the asparagus is baked and not fried.
ReplyDeleteThis sounds great, good luck with the challenge.
ReplyDeleteVal that looks incredible! Nice and fresh looking, my favorite!
ReplyDeleteAsparagus are popping up all over here in our stores, I'll have to try this. And I agree with Peter about your photo's!!
ReplyDeleteI just can't get enough of the asparagus this time of year. (I have the smelly pee to prove it!) :P
ReplyDeleteGood luck with the challenge! This is so much more interesting than typical prosciutto-wrapped spears. This looks delicious, Valli!
Mmmm, wow that is the way to eat your veggies!
ReplyDeleteI could polish off a plate of these right now faster than you could say "spring", Val. Looking GOOD!
ReplyDeleteI might want to serve that asparagus as a delicious appetizer, or even just as a snack! It sounds terrific and I love asparagus!
ReplyDeleteHi Val...my fave lines since I was young..."Spring Has Sprung, The Grass is Riz...I Wonder Where the Flowers is?"...you're rocking the kitchen & blogland these days! What a fab spread. Great entry for Ben's!! Lol
ReplyDeletei wonder where the birdies iz!
ReplyDelete