A fresh and light spring dish: green asparagus coated in a crispy breadcrumb and Parmigiano Reggiano di Vacca Frisona 12 months crust, oven-baked until golden and served with lemon wedges and yogurt sauce for a refreshing touch. A simple and tasty combination that wins over at first bite.
Wash the asparagus, removing the tougher ends.
In a bowl, beat the eggs with a pinch of salt and pepper.
In another bowl, mix the breadcrumbs and grated Parmigiano Reggiano 12 months.
Dip each asparagus first in the eggs, then in the breadcrumb mixture, pressing well to adhere.
Arrange the asparagus on a baking tray lined with parchment paper, drizzle with a little olive oil.
Bake in a preheated oven at 200°C for 18 minutes, until crispy and golden.
Meanwhile, prepare the sauce by mixing Greek yogurt, oregano/basil, salt, pepper, and a drizzle of oil.
Serve the asparagus hot with lemon wedges and the yogurt sauce on the side.
Store in the refrigerator in an airtight container for up to 1 day. Reheat in the oven to restore crispiness.
Italy, Emilia Romagna
| 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 |
