The time has come for the mighty asparagus to reappear in our menus.  I found this idea and it is delicious! Simply crumbed in polenta and fried in olive oil until crisp.

Serves 4

2 bunches asparagus, ends snapped off

2 eggs, lightly beaten

1 cup fine polenta

1 ½ cups olive oil (approx)

Sea salt flakes

1 lemon

Method

Put the eggs into a suitable sized dish that will fit the length of the asparagus. Put the polenta in another dish and season lightly with salt and pepper.

Put the enough olive oil in a deep sided medium fry pan or saucepan and heat over a moderate to hot temperature.

Put the asparagus spears in the egg mix. Coat well.

Transfer the spears into the lightly seasoned polenta.  Coat each spear well in the polenta.

Fry the spears in batches until golden on all sides (3 minutes). Remove carefully and drain on kitchen paper. Continue until all the asparagus is cooked.

Served on a large plate with a lemon wedges and a sprinkle of sea salt flakes.