Green Asparagus and Breaded Egg with Hazelnuts Recipe

Ingredients:

• 8 green asparagus spears, trimmed
• 2 eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped hazelnuts
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Blanch the asparagus in a large pot of salted boiling water for 2-3 minutes, until bright green and tender. Drain and rinse under cold water to stop the cooking process.
3. In a shallow bowl, mix together the breadcrumbs, chopped hazelnuts, salt, and pepper.
4. Dip each asparagus spear into the beaten egg, then coat with the breadcrumb mixture, pressing lightly to adhere.
5. Heat the olive oil in a large oven-safe skillet over medium heat. Add the breaded asparagus and cook for 2-3 minutes on each side, until golden brown.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the asparagus is heated through and the egg is cooked.

Serving Suggestions:

• Serve hot as a side dish or appetizer.
• Top with shaved Parmesan cheese or drizzle with balsamic glaze for extra flavor.
• Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Verdict:

This Green Asparagus and Breaded Egg with Hazelnuts recipe is a tasty and elegant way to enjoy fresh asparagus as a side dish or appetizer. The crispy breadcrumb coating and nutty hazelnut flavor pair perfectly with the tender asparagus, while the baked egg adds a creamy texture. Serve hot and enjoy!