16 spears asparagus, trimmed, peeled and
blanched in boiling salted water
1 tbsp. parmesan cheese, grated
1 egg, large, beaten + 1 tbsp. cold water
1/2 cup flour
1 cup bread crumbs, fresh made, crust removed
1/2 tsp. garlic, freshly minced and peeled
1/2 tsp. salt
1 pinch ground white pepper
Preparation:
Trim, peel and blanch the asparagus in boiling salted
water for one minute. Remove and cool in cold water; drain
well. Dip the spears in the flour that has been seasoned
with the salt and pepper, then into the beaten egg and water
mixture, then into the bread crumbs (to which the grated
cheese and garlic has been added); coat well with the
crumbs. In a frying pan heat the oil over medium-high heat,
add half of the spears and sauté on all sides until golden
in color, drain on paper towels and keep warm while you cook
the remaining spears. Serve with a marinara sauce and
additional grated cheese over freshly cooked thin spaghetti.
