Asparagus crumbed with parmesan on bocconcini salad

Throwing a dinner party?? This is an appetizing vegetarian entree, full of flavour and very simple to make. Bocconcini is an Italian name which means "little bites", ?It is a semi-soft cheese with elastic texture and consistency, usually sold in brine. It melts and stretches in long strands while keeping its shape.

This cheese is very versatile because not only can you serve them hot or cold as appetizers and make Italian dishes, you can use them in many different quick and simple meals. Here we have made a simple salad but it can also be sliced and used on mini pizzas for a casual lunch or dinner. Enjoy!

Ingredients

250 g fresh asparagus spears
1/2 cup flour
1 egg, lightly beaten
1/2 cup shredded Parmesan cheese
1/2 cup breadcrumbs
4 roma tomatoes, quartered
100 g bocconcini cheese (milk cherries), halved (see Notes)
1 cup fresh basil leaves
2 tablespoons balsamic vinegar
pepper, to taste

?

Method
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 degreesC 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.

?

(Source:.betterhealth.vic.gov.au)