Ingredients:
- 500 g fresh asparagus
- 2 eggs
- 100 g breadcrumbs
- 50 g grated Parmesan cheese
- Salt and pepper to taste
- 60 g flour
- Oil for frying
Preparation:
- Prepare the fresh asparagus by washing it thoroughly and trimming the ends.
- In a shallow plate, whisk the two eggs and season with salt and pepper to your taste.
- In another flat plate, mix the breadcrumbs and grated Parmesan cheese.
- Prepare a third shallow bowl with 60 g of flour.
- Now dip each asparagus stalk first in the flour, then in the beaten egg, and finally in the breadcrumbs and Parmesan mixture. Make sure the asparagus is evenly coated.
- Heat enough oil in a pan over medium heat.
- Once the oil is hot, carefully place the breaded asparagus in the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.
- Place the fried breaded asparagus on a tray lined with kitchen paper to drain off excess oil.
- Serve the breaded asparagus hot with the delicious fresh lemon-herb-yogurt dip.
Lemon and herb dip
Ingredients:
- 240 g Greek yogurt
- Juice and zest of 1 lemon
- 2 tbsp fresh chopped herbs (e.g. parsley, chives, dill)
- 1 garlic clove, finely chopped
- Salt and pepper to taste
Preparation:
- Put 240g of Greek yogurt into a bowl.
- Wash the lemon thoroughly and grate the zest. Add the grated lemon zest and lemon juice to the bowl with the yogurt.
- Finely chop 2 tablespoons of fresh herbs and the garlic clove.
- Add the chopped herbs and garlic to the yogurt-lemon mixture.
- Stir all ingredients well until well blended.
- Taste the dip and season it with salt and pepper to your taste.
- Place the dip in the refrigerator for at least 30 minutes to allow the flavors to develop.
- Serve the lemon and herb dip with the breaded asparagus as a light and refreshing side dish.
