Asparagus crumbed with parmesan on bocconcini salad
Preparation time:
Recipe highlights Serves: 4
- Good source of calcium, folate
- Store covered in fridge (under 5°C)
- Nut free
- Vegetarian
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Ingredients
- 250 g fresh asparagus spears
1/2 cup flour
1 egg, lightly beaten
1/2 cup shredded Parmesan cheese
1/2 cup breadcrumbs
4 roma tomatoes, quartered
100 g bocconcini cheese (milk cherries), halved (see Notes)
1 cup fresh basil leaves
2 tablespoons balsamic vinegar
pepper, to taste
Cooking method
-
1. Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and Parmesan cheese, press lightly.
2. Place asparagus on a lined oven tray and bake at 200°C for 8 to 10 minutes or until parmesan cheese is golden and crisp.
3. Combine tomatoes, bocconcini cheese and basil and drizzle with vinegar. Arrange salad onto serving plates, top with crumbed asparagus and season to taste.
Notes: Bocconcini cheese is a fresh stretched curd cheese formed into little domes referred to as cherries. The cherries are sold immersed in a mild brine solution. Bocconcini has a delicate flavour and provides an interesting texture rather similar to al dente pasta. It is used to carry other flavours such as fresh herbs and olive oil in salads. When heated, as on top of pizzas, it melts into appetising creamy-coloured pools.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 164.98g | 100.00g |
| Energy (kJ) | 816.46kJ | 494.90kJ |
| Protein (g) | 13.75g | 8.33g |
| Total fat (g) | 8.84g | 5.36g |
| - Saturated fat (g) | 5.11g | 3.10g |
| - Polyunsaturated fat (g) | 0.41g | 0.25g |
| - Monounsaturated fat (g) | 2.54g | 1.54g |
| Cholesterol (mg) | 65.72mg | 39.84mg |
| Carbohydrate-available (g) | 14.02g | 8.50g |
| CarbohydrateSE (g) | 14.02g | 8.50g |
| - Sugars (g) | 1.42g | 0.86g |
| Water (g) | 122.55g | 74.29g |
| Dietary fibre (g) | 2.13g | 1.29g |
| Thiamin (mg) | 0.18mg | 0.11mg |
| Riboflavin (mg) | 0.26mg | 0.15mg |
| Niacin (mg) | 1.22mg | 0.74mg |
| Niacin equivalents (mg) | 4.26mg | 2.58mg |
| Vitamin C (mg) | 16.55mg | 10.03mg |
| Total folate (ug) | 119.86ug | 72.65ug |
| Total vitamin A equivalents (ug) | 190.47ug | 115.46ug |
| Retinol (ug) | 115.44ug | 69.97ug |
| Beta carotene equivalents (ug) | 450.16ug | 272.87ug |
| Sodium (mg) | 243.88mg | 147.83mg |
| Potassium (mg) | 326.19mg | 197.72mg |
| Magnesium (mg) | 28.16mg | 17.07mg |
| Calcium (mg) | 237.34mg | 143.86mg |
| Phosphorus (mg) | 247.68mg | 150.13mg |
| Iron (mg) | 1.59mg | 0.96mg |
| Zinc (mg) | 1.81mg | 1.10mg |
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This recipe was orginally published as:
Parmesan crumbed asparagus on bocconcini salad
Recipe publication date on: 08/23/2001
Last reviewed on: 18/06/2012
