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🍽️ Crispy Breaded Zucchini with Tender Asparagus

385 kcal · 30 min · 4 servings

Ingredients

• 15 green asparagus tips
• Vegetable oil (for frying)
• 4 Basil leaves
• Sea salt
• 1 tsp Sugar
• 2 Zucchini
• Pepper (from the mill)
• 2 tbsp Flour
• 2 Eggs
• 60 g Breadcrumbs
• 2 tbsp Grated Parmesan
• 2 tbsp Freshly chopped herbs (Basil and Thyme)
• 1 tbsp Butter
• 40 g Parmesan

Instructions

1. 1. Rinse the asparagus tips under running water.
2. 2. Slice or shave 12 very thin slices from the middle section of 3 asparagus stalks.
3. 3. Heat oil in a large pot to approximately 170 degrees Celsius.
4. 4. Fry the asparagus slices in the hot oil for about 1 minute until crispy.
5. 5. Place the fried slices on a plate lined with kitchen paper to drain the fat.
6. 6. Wash the basil and pat it dry with kitchen paper.
7. 7. Fry the basil leaves briefly in the hot oil.
8. 8. Lift the leaves out of the oil with a slotted spoon and place them on the kitchen paper as well.
9. 9. Peel the lower third of the remaining 12 asparagus tips with a vegetable peeler.
10. 10. Put the peeled asparagus stalks in a pot with salted water and sugar.
11. 11. Simmer the asparagus over low heat for 6 to 8 minutes until tender but still firm to the bite.
12. 12. Wash the zucchini and cut off the ends.
13. 13. Pat the zucchini dry with kitchen paper.
14. 14. Slice the zucchini lengthwise into 4 to 5 millimeter thick slices.
15. 15. Select the most beautiful slices from the middle part of the zucchini.
16. 16. Season the zucchini slices with salt and pepper.
17. 17. Place three small, shallow plates side by side.
18. 18. Put flour on the first plate.
19. 19. Whisk the eggs vigorously on the second plate with a fork.
20. 20. Mix the breadcrumbs, herbs, and Parmesan on the third plate.
21. 21. Coat each zucchini slice in the flour on both sides.
22. 22. Dip the floured slices into the beaten eggs.
23. 23. Coat the egg-dipped slices in the breadcrumb mixture.
24. 24. Melt the butter in a hot pan.
25. 25. Toss the drained asparagus in the melted butter.
26. 26. Lightly salt the asparagus.
27. 27. Place the breaded zucchini slices on the plates.
28. 28. Place one asparagus stalk on each zucchini slice.
29. 29. Garnish the dish with a fried asparagus slice and a basil leaf.
30. 30. Shave some Parmesan thinly over the finished dish.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 24 g