Prepare a baking sheet with parchment paper and set aside.
Wash and trim the ends from the asparagus, pat them dry.
Fill a wide and deep pan or pot with about 500ml water and bring to a boil. Add asparagus to the boiling water and cook for 5 minutes.
Drain and pat dry the asparagus.
In the meantime, prepare the shallow bowl, crack the egg and gently beat it. In a separate bowl, combine panko, parmesan, curry, salt and pepper.
Dip each asparagus into the egg, then roll into the breadcrumb mixture; press the panko crumbs mixture with your fingers to make it stick to the asparagus.
Transfer asparagus to the baking sheet. Drizzle over olive oil.
Place them in the oven and bake for 10 minutes, or until golden brown and crisp.
Remove from oven and let stand couple minutes.
Serve with ketchup and curry dip or any dip of your choice
Preparing In The Kitchen
Preheat the oven to 220° C.
Prepare a baking sheet with parchment paper and set aside.
Wash and trim the ends from the asparagus, pat them dry.
Fill a wide and deep pan or pot with about 500ml water and bring to a boil. Add asparagus to the boiling water and cook for 5 minutes.
Drain and pat dry the asparagus.
In the meantime, prepare the shallow bowl, crack the egg and gently beat it. In a separate bowl, combine panko, parmesan, curry, salt and pepper.
Dip each asparagus into the egg, then roll into the breadcrumb mixture; press the panko crumbs mixture with your fingers to make it stick to the asparagus.
Transfer asparagus to the baking sheet. Drizzle over olive oil.
Place them in the oven and bake for 10 minutes, or until golden brown and crisp.
Remove from oven and let stand couple minutes.
Serve with ketchup and curry dip or any dip of your choice
