Crispy Parmesan Asparagus with Lemon and Yogurt Sauce

Name: Crispy Parmesan Asparagus with Lemon and Yogurt Sauce
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Italia
Ingredients: 400 g Green asparagus; 40 g Parmigiano Reggiano from Frisona Cow 12 months; 50 g Breadcrumbs; 2 units Eggs; 2 g Fine salt; to taste Black pepper; 1 unit Lemon (in wedges, for serving); 120 g Natural Greek yogurt; 10 mL Extra virgin olive oil; to taste Dried oregano or fresh basil (for the sauce)

@vandelli-formaggi

Category: Appetizers

A fresh and light spring dish: green asparagus coated in a crispy breadcrumb and Parmigiano Reggiano from Frisona Cow 12 months, baked until golden and served with lemon wedges and yogurt sauce for a refreshing touch. A mix of simplicity and flavor that wins you over at the first bite.

Difficulty: Easy

Cooking time: 18 minCooking: 18 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Green asparagus400g
Parmigiano reggiano from frisona cow 12 months40g
Breadcrumbs50g
Eggs2unit
Fine salt2g
Black pepperto taste
Lemon (in wedges, for serving)1unit
Natural greek yogurt120g
Extra virgin olive oil10mL
Dried oregano or fresh basil (for the sauce)to taste

Purchasable products

Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

1 product

€ 20.10

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Wash the asparagus, remove the tougher ends.
STEP 2 OF 8
In a bowl, beat the eggs with a pinch of salt and pepper.
STEP 3 OF 8
In another bowl, mix breadcrumbs and grated Parmigiano Reggiano 12 months.
STEP 4 OF 8
Dip each asparagus first in the eggs, then in the breadcrumb mixture, pressing well to adhere.
STEP 5 OF 8
Place the asparagus on a baking sheet lined with parchment paper, drizzle with a little oil.
STEP 6 OF 8
Bake in a preheated oven at 200°C for 18 minutes, until crispy and golden.
STEP 7 OF 8
Meanwhile, prepare the sauce by mixing Greek yogurt, oregano/basil, salt, pepper, and a drizzle of oil.
STEP 8 OF 8
Serve the hot asparagus with lemon wedges and the yogurt sauce on the side.

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 1 day. Reheat in the oven to regain crispiness.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	104.59
Carbohydrates (g)	6.16
of which Sugars (g)	2.21
Fat (g)	5.57
of which Saturates (g)	2.3
Protein (g)	7.15
Fiber (g)	1.29
Sale (g)	0.19

Proteins
7.15g·35%
Carbohydrates
6.16g·31%
Fats
5.57g·28%
Fibers
1.29g·6%