A satisfying and simple tapas dish which is great with alioli
You will need:
8-10 asparagus spears, the rough ends removed
1 egg, beaten
150g fine breadcrumbs
Olive oil for frying
How to cook:
1. Cook the asparagus in boiling water for 5 minutes or so until just tender, then drain and set aside to cool.
2. When cool enough to handle, dip each asparagus spear into the egg and then roll in the breadcrumbs, ensuring a good coverage.
3. Heat a little oil in a frying pan and cook the asparagus for 2-3 minutes on each side until golden.
4. Serve with alioli or your other favourite dips.