Fried Zucchini with Asparagus

Ingredients

• 15 green asparagus tips
• plant oil (for frying)
• 4 basil leaves
• Sea salt
• 1 tsp sugar
• 2 Zucchini
• pepper (ground)
• 2 tbsp flour
• 2 Eggs
• 60 g breadcrumbs
• 2 Tbsp grated Parmesan
• 2 tbsp freshly chopped herbs (basil and thyme)
• 1 tbsp butter
• 40 g Parmesan

Instructions

1. 1.

   Rinse the tips and cut 3 pieces from the middle into 12 very thin slices or shave. In a large pot, fry in hot oil (~170°C) for about 1 minute until crisp. Drain on paper towels to remove excess fat. Rinse basil, pat dry and also briefly fry. Lift with a slotted spoon from the hot fat and drain on paper towels.

2. 2.

   The remaining 12 asparagus tips in the lower third are peeled with an asparagus peeler and simmered in salted water with sugar for 6-8 minutes, but keep them al dente.

3. 3.

   Wash the zucchini, cut off the ends, pat dry with paper towels, and slice lengthwise into 4–5 mm thick slices (best with a mandoline). Use the best slices from the middle sections; process the rest differently. Season with salt and pepper. Set three shallow plates in front of you. On one plate put the flour, on the second whisk the eggs with a fork. On the third plate mix breadcrumbs with herbs and parmesan. Now coat each zucchini slice first in flour on both sides. Then dip them through the eggs on both sides. Finally coat both sides with the herb breadcrumb mixture. Fry portions of 2–3 minutes per side in hot oil until golden brown. Lift with a slotted spoon and drain on paper towels.

4. 4.

   Melt butter in a hot pan and toss the drained asparagus in it. Lightly salt.

5. 5.

   Arrange zucchini slices on plates, place one asparagus stalk on each, garnish with a fried asparagus slice and basil. Grate thin parmesan over top and serve.