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

• 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.

• Combine all ingredients in a bowl.

• 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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