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Crispy Skellig sweet cheddar parmesan spears with a lemon aioli dip

Yields1 Serving

Ingredients checklist
 30 asparagus, bottoms trimmed

 1 lemon, halved

 100 g plain flour
 2 eggs, whisked
 panko breadcrumbs

 100 g Skellig sweet cheddar, finely grated
 50 g parmesan, finely grated
 sea salt and freshly ground black pepper
Ingredients checklist for the lemon aoili
 3 free range eggs yolks
 juice and zest of 1 lemon
 1 tsp Dijon mustard
 100 ml extra virgin olive oil
 100 ml vegetable oil
 sea salt
Instructions
1

Preheat oven to 200oC.

2

Place a wire or cooling rack on a baking sheet and coat with non-stick spray.

3

Start by making the cheese crumb mixture. Place the panko breadcrumbs, Skellig sweet cheddar and parmesan cheese in a bowl. Season with sea salt and freshly ground pepper, and zest the lemon into the mixture. Mix well and set aside.

4

Place the whisked eggs and flour in two separate bowls (or plates).

5

Dip each asparagus spear in flour, followed by the egg, then lay in the cheesy breadcrumb mixture and cover.

6

Transfer the coated spears to the wire rack and place in the pre-heated oven for 15 minutes, or until golden brown and crispy.

7

While the spears are cooking, make the lemon aioli, see recipe below.

Instructions for the lemon aoili
8

Crack three egg yolks into a medium sized bowl, followed by a teaspoon of dijon mustard, a pinch of sea salt and the juice and zest of one lemon.

9

Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and whisk into the egg yolks slowly. The aioli will begin to get thick and creamy.