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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

Preheat oven to 200oC.


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


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.


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


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


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


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

Instructions for the lemon aoili

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.


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.