1kg/2 1⁄4 lb asparagus, spears trimmed 50 g/2 oz bread, crusts removed
100 ml/3 1⁄2 fl oz milk 40 g/1 1⁄2 oz Parmesan cheese , freshly grated 4 eggs
120 g/4 oz dried breadcrumbs 4 tablespoons plain flour vegetable oil , for deep-frying salt and pepper


1.Cook the asparagus in salted, boiling water for 15 minutes. Meanwhile, tear the bread into pieces, place in a bowl , pour in the milk and leave to soak.
2.Drain the asparagus, cut off the tips and set aside. Place the stems in a food processor and process to apuree, then scrape into a bowl.
3. Squeeze out the bread and stir it into the puree with the Parmesan. Separate one of the eggs and stir the yolk, together with two whole eggs, into the puree.
4.Season with salt and pepper and stir in the asparagus tips. If the mixture is too runny, add some of the breadcrumbs or more Parmesan . Shape the mixture into balls. Spread out the flour in a shallow dish, beat the remaining egg in another shallow dish and spread out the breadcrumbs in a third.
5.Dip the asparagus balls first in the flour, then in the beaten egg and, finally, in the breadcrumbs. Heat thevegetable oil in a pan, add the asparagus balls, in batches if necessary, and fry until golden brown all over
6.Remove with a fish slice and drain on kitchen paper. Serve immediately.

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