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I found this idea and it is delicious! Simply crumb it in polenta and fry in olive oil until crisp.
2 bunches asparagus, ends snapped off
2 eggs, lightly beaten
1 cup fine polenta
1½ cups olive oil (approx)
sea salt flakes
Put the eggs into a suitable sized dish that will fit the length of the asparagus. Put the polenta in another dish and season lightly with salt and pepper.
Put the olive oil in a deep-sided medium frypan or saucepan and heat over a moderate to hot temperature.
Put the asparagus spears in the egg mix. Coat well.
Transfer the spears into the lightly seasoned polenta. Coat each spear well in the polenta.
Fry the spears in batches until golden on all sides (3 minutes). Remove carefully and drain on kitchen paper. Continue until all the asparagus is cooked.
Served on a large plate with lemon wedges and a sprinkle of sea salt flakes.