Asparagus with a crunchy crumb topping

Asparagus with a crunchy crumb topping

Total: 40 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / people: 518 kcal
, Fat: 41 g
, Carbohydrate: 21 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 tbsp white flour
1 fresh egg
1 fresh egg white
60 g grated Sbrinz
50 g panko breadcrumbs or regular breadcrumbs
50 g smoked almonds, finely chopped or ground in a food processor
¼ tsp salt
500 g green asparagus, lower third peeled, halved lengthwise

Orange mayonnaise

1 fresh egg yolk
1 tsp mustard
1 organic orange, use grated zest and 1 tbsp of juice
¼ tsp salt
1 dl sunflower oil
a little pepper (e.g. piment d'Espelette)
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How it's done

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Empty the flour into a shallow dish. Beat the egg and egg white in a deep bowl. Mix the Sbrinz cheese, panko breadcrumbs, smoked almonds and salt in a shallow dish. Toss the asparagus in the flour in batches, then shake off the excess. Dip in the egg and then in the breadcrumbs, press gently on the crumb coating, place on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Orange mayonnaise

Thoroughly whisk the egg yolk, mustard, orange zest and salt in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the orange juice and pepper.

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