Crispy asparagus, basil pesto, pecorino, pine nuts
Ingredients
9x Breaded asparagus pieces, 3 spears in total
15g Basil Pesto (from Belazu)
3g Pecorino Romano (from gastronomica)
1/8th Lemon wedge
1g Fine salt
1g Black pepper, freshly cracked
MOP
- Deep fry the breaded asparagus pieces in 180c oil for 2 minutes. The asparagus needs to be golden brown whilst not overcooking so don’t cook it longer than 2 minutes. Remove the asparagus to a jay cloth to soak up any excess oil and then season with the fine salt and cracked blacked pepper
- On a small side plate, place the pesto spreading it so it covers 3/4’s of the plate. Add the asparagus on top of this and top with FRESHLY MICROPLANED PECORINO. DO NOT PREP THIS IN ADVANCE.
- Add the 1/8th lemon wedge and serve
Breaded asparagus.
Ingredients
10x Asparagus spears
200g Plain flour
200g Liquid egg yolk & milk mix (50/50 egg yolk & milk)
MOP
- Remove the tough bottoms of the asparagus spears with a knife
- One by one pane these but in this order 1. Egg/milk 2. Flour 3. Egg/milk 4. Breadcrumbs 5. Egg/milk 6. Breadcrumbs
- Store the breaded asparagus in a container with additional breadcrumbs and refrigerate till needed in service
Waiters Notes
British asparagus cut into bit sized pieces, coated in breadcrumbs and deep fried. This is served with basil pesto that contains pine nuts and finished with grated Pecorino Romano.
Allergies Dairy, Gluten, Nuts - pine nuts, Egg