New Zealand Woman’s Weekly

Greens ARE GO!

Parmesan asparagus

PREP + COOK TIME 20 MINS SERVES 6

Trim 2cm from the ends of 480g asparagus. Whisk 1 egg, 1 tablespoon Dijon mustard and 1 tablespoon extra virgin olive oil together in a flat dish. In a second flat dish, combine ½/3 cup (25g) panko breadcrumbs. Roll asparagus in egg mixture, then coat in crumb mixture. Place on a tray. Heat 2 tablespoons olive oil in a non-stick frying pan over medium heat. Cook coated asparagus for 2 minutes each side or until golden. Serve with lemon wedges.

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