Crumbed Parmesan Asparagus on a Caprese Salad


4 serves
25 minutes


A gorgeous Caprese stack, with the crunchy addition of crumbed asparagus.




125g Fresh Mozzarella Bag
1/4 cup Grated Parmesan
125g Asparagus Spears
1/4 cup Flour
1 Egg, lightly beaten
1/4 cup Breadcrumbs
2 Large Tomatoes
1/2 cup Fresh Basil Leaves
1 Tbsp Balsamic Vinegar
Pepper to taste


1 Coat asparagus in flour, dip in egg and coat in combined breadcrumbs and Parmesan cheese, press lightly.
2 Place asparagus on a lined oven tray and bake at 200°C for 8 to 10 minutes or until parmesan cheese is golden and crisp.
3 Combine tomatoes, bocconcini cheese and basil and drizzle with vinegar. Arrange salad onto serving plates, top with crumbed asparagus and season to taste.

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