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Parmesan & herb crusted asparagus


  • Place the flour and seasonings in a large bowl, the egg mixed with milk in another, and the Panko crumbs mixed with parmesan and 2 tbsp chopped parsley in a third one.
  • In another bowl, combine the mayonnaise, sour cream and preserved lemon with the remaining parsley.
  • Preheat oil in a large non-stick pan to 180°-190°C. 
  • Dust the asparagus in the flour, dip in the egg wash and then roll in the crumbs twice. Deep fry until golden, not over crowding the pan, and drain well on kitchen paper towels.
  • Arrange the asparagus on a large plate and serve with the mayonnaise in a small bowl on the side.


  • 1 cup plain flour
  • sea salt & freshly ground pepper
  • 1 egg
  • ¾ cup milk
  • 2 cups Panko crumbs (available in Japanese & Asian groceries)
  • 4 tbsp freshly grated parmesan
  • 2½ tbsp chopped fresh parsley
  • 20 thickish asparagus spears, ends peeled a little
  • 2 heaped tbsp mayonnaise
  • 1 heaped tbsp sour cream
  • finely sliced preserved lemon, skin only
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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