Gioachino Busi, Vasti, Parma
(Yield: 4 servings)
2 pounds asparagus (cleaned and trimmed)
flour as needed
4 eggs (beaten)
breadcrumbs as needed
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
1. Prepare bowl of ice water and set aside.
2.Bring saucepan of salted water to boil, add asparagus and cook for approx. 3 minutes.
3.Drain asparagus and immediately immerse into bowl of ice water to stop cooking process.
4.Once asparagus is cooled, cut in half lengthwise.
5.In 3 separate bowls prepare flour, eggs and breadcrumbs.
6.Begin by dredging asparagus in flour, then dip into egg and finally roll in breadcrumbs.
7.Warm oil in large skillet over medium heat. Add asparagus and cook until lightly golden.
Remove, season with salt and pepper and serve immediately.