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