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 taste that wins you over at the first bite.
Wash the asparagus, remove the tougher ends.
In a bowl, beat the eggs with a pinch of salt and pepper.
In another bowl, mix breadcrumbs and grated Parmigiano Reggiano 12 months.
Dip each asparagus first in the eggs, then in the breadcrumb mixture, pressing well to adhere.
Place the asparagus on a baking sheet lined with parchment paper, drizzle with a little 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 hot asparagus 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 regain crispiness.
Italia, 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 |
