Breadcrumbed Asparagus

Asparagi Panati

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1.6 kg/3Β½ lb asparagus
  • 4 eggs, lightly beaten
  • 200 g/7 oz dry breadcrumbs
  • 100 g/3Β½ oz freshly grated Parmesan cheese
  • 4 tablespoons olive oil
  • 100 g/3Β½ oz butter
  • lemon wedges for serving


    Wash and trim the asparagus. Boil in salted water for about 15 minutes or until a sharp fork penetrates the flesh easily. Be careful, the cooking time could be less. Cooking times vary, depending on the thickness, variety and age of the asparagus. The asparagus can also be steamed, which is preferable. Drain the asparagus on linen cloths.

    Mix together the breadcrumbs and Parmesan. Dip each piece of asparagus in egg and then in the breadcrumbs and Parmesan. Leave the hardish bit of the asparagus at the base undipped. Repeat the process; each asparagus must be dipped twice.

    Divide the oil and butter between 2 frying pans and heat. When foaming, fry the asparagus until they are golden. Drain on absorbent kitchen paper. Serve hot with wedges of lemon, either as part of a vegetarian fritto misto or as a vegetable on their own.