Recipe for breaded white asparagus with roasted hazelnuts and parmesan.

Peel the asparagus and cut off the ends. Cook them for 10 minutes in salted boiling water, drain and dry them with a towel.

Toast the hazelnuts by placing them in the oven at 180°C for 10 minutes, stirring halfway through. Allow to cool, then pulse in a food processor to chop roughly.

Mix the chopped hazelnut powder, the cheese, and the breadcrumbs, and place the mixture on a large plate.

Beat the egg until smooth and pour it into another plate.

Pour the flour into a final dish.

Roll the asparagus in flour, then in the egg mixture, and finally coat them in breadcrumbs to ensure they are well covered.

Finally, place them on a baking tray and bake for about 20 minutes at 180°C, until the coating is golden brown.