Cornmeal crumbed asparagus cooked over high heat, turned frequently, until they turn golden. Photo / Babiche Martens

Serves 4

300g asparagus, trimmed
1/4 cup plain flour
2 eggs, whisked
1/4 cup parmesan, grated
1/4 cup cornmeal
1/2 cup panko crumbs
3 Tbs light olive oil

Salsa
3 large ripe tomatoes, finely diced
1 shallot, finely diced
1 Tbs red wine vinegar
2 Tbs fresh coriander, finely chopped
Juice of one lime
Salt

1 Set up three dishes, one for flour, one for the egg and one for crumbs.

2 Combine the parmesan, cornmeal and panko crumbs.

3 Roll the asparagus in the flour.

4 Dip each spear into the egg then roll in the crumb mixture.

5 Heat a fry pan, add the oil and when hot cook the asparagus until golden, turning frequently.

6 To make the salsa; combine all ingredients and season. Let sit for at least 1 hour to allow the flavours to amalgamate.

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