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Parmesan Crumbed Asparagus on Bocconcini Salad

Serves 4


  • 250g asparagus spears
  • 1/2 cup plain flour
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs
  • 1/2 cup shredded Australian parmesan cheese
  • 4 roma tomatoes, quartered
  • 100g Australian bocconcini cheese, halved
  • 1 cup fresh basil leaves
  • 2 tablespoons balsamic vinegar
  • pepper, to taste
Download Recipe (PDF)


  1. 1. Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and parmesan, pressing lightly. Place asparagus on a baking paper lined oven tray and bake at 200°C for 8-10 minutes or until parmesan coating is golden and crisp.
  2. 2. Combine tomatoes, bocconcini and basil and drizzle with vinegar. Arrange salad on serving plates, top with crumbed asparagus and season to taste.
  3. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 1078
Protein (g) 17
Fat, Total (g) 11
Carbohydrates (g) 22
Sodium (mg) 0
Calcium (mg) 289
Iron (mg) 2


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