• Baked Asparagus, Parmesan Crust, Candied Lemon Zest and Truffle Zest

April 25, 2017

Truffle Zest Obsessed....this side is going to make your day. Better yet, top with a poached egg and you have got the perfect brunch!

Baked Asparagus, Parmesan Crust, Candied Lemon Zest & Truffle Zest | Recipe | Well Seasoned, a gourmet food store serving the Lower Mainland and Fraser Valley

Baked Asparagus, Parmesan Crust, Candied Lemon Zest & Truffle Zest

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

Candied Lemon Rind

    • 6 lemons
    • 8 cups water, divided
    • 2 cups sugar Panko Parmesan Crust
    • 1 cup Parmesan cheese, grated
    • ½ cup panko breadcrumbs
    • 1 pinch sea salt
    • 1 Tbsp. thyme, finely chopped
Asparagus & Assembly
    • 1 bunch asparagus
    • olive oil
    • Salt and pepper  
    • Truffle zest

    Instructions

    Candied Lemon Rind

      • Peel and thinly slice lemon rind making sure there is no white pith.
      • Boil 4 cups of water and blanch lemon rind for 1 minute. Bring sugar and the other 4 cups water to a simmer, dissolving sugar.
      • Place blanched rind in sugar mixture and simmer for 30 minutes until light amber in colour and the rind is translucent.
    Panko Parmesan Crust
      • Combine all ingredients in a bowl.
    Asparagus & Assembly
      • Toss asparagus in olive oil, salt and pepper.
      • Place asparagus on baking sheet and bake in 425ºF oven for 8-10 minutes.
      • Remove from the oven & top with the panko-Parm crust, return to the oven & bake for another 8 minutes, until golden brown.
      • Transfer to a plate and garnish with candied lemon peel and a generous sprinkle of truffle zest