Yields 2 Servings
occasions
Lunchdairy ingredients
CheeseCrispy Skellig sweet cheddar parmesan spears with a lemon aioli dip
INGREDIENTS
Ingredients checklist for the lemon aoili
DIRECTIONS
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.
Ingredients checklist 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.
