Name: Baked Asparagus, Parmesan Crust, Candied Lemon Zest and Truffle Oil
Ingredients: 6 lemons; 8 cups water, divided; 2 cups sugar; 1 cup Parmesan cheese, grated; ½ cup panko breadcrumbs; 1 pinch salt; 1 Tbsp thyme, finely chopped; 1 bunch asparagus; olive oil; salt and pepper

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

Courtesy of Chef Dan Purvisof Tapas.

ingredients

Candied Lemon Rind

lemons

cups water, divided

cups sugar

Panko Parmesan Crust

cup Parmesan cheese, grated

cup panko breadcrumbs

pinch salt

Tbsp thyme, finely chopped

Asparagus & Assembly

bunch asparagus

olive oil

salt and pepper

Ingredient Substitution Guide

directions

Step 1

Peel and thinly slice lemon rind making sure there is no white pith.

Step 2

Boil 4 cups of water and blanch lemon rind for 1 minute.

Step 3

Bring sugar and the other 4 cups water to a simmer, dissolving sugar.

Step 4

Place blanched rind in sugar mixture and simmer for 30 minutes until light amber in colour and the rind is translucent.

Step 5

Combine all ingredients in a bowl.

Step 6

Toss asparagus in olive oil, salt and pepper.

Step 7

Grill asparagus on a BBQ.

Step 8

Place asparagus on baking sheet, top with panko-Parmesan crust and bake in 350ºF oven for 8-10 minutes.

Step 9

Finish on a favourite plate and garnish with candied lemon peel and truffle oil (use sparingly).

Rate Recipe

My rating for Baked Asparagus, Parmesan Crust, Candied Lemon Zest and Truffle Oil

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