Ingredients
1 bunch asparagus, woody ends trimmed off
4-5 wild garlic leaves, washed
A handful of rocket, washed
20g Parmesan (plus extra to garnish)
20g olive oil
squeeze of lemon juice
20g toasted pine nuts (any other nuts or seeds will work)
1l neutral oil for frying
1 tbsp flour
1 egg, beaten
60g panko
A handful watercress, washed
Salt and pepper
Recipe
1. For the pesto blend the wild garlic, rocket, lemon, pine nuts and olive oil in a food processor with a pinch of salt until fairly smooth
2. In a medium high sided pan pre heat the oil until it reaches 180c on a thermometer, be careful to leave space in the pan for the oil to rise
3. Meanwhile place the flour egg and panko on separate plates or shallow bowls – dip first in the flour, then egg, then panko to coat
4. Gently drop the asparagus in the oil one by one. When golden remove with a spider or metal slotted spoon and place on kitchen paper to drain off excess oil. Season with salt and pepper
5. Serve the asparagus with a few leaves, drizzled with the pesto and extra Parmesan
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