Lime mocktail and asparagus gratin with Grana Padano Riserva
1 bunch asparagus
50 g Grana Padano Riserva
50 g all-purpose flour
50 g breadcrumbs
1L vegetable oil for frying
Salt & pepper
Parboil the asparagus in salted water for a few minutes, drain and leave to cool in water and ice to preserve the bright colour.
Dredge first in the flour, then in the beaten egg and, finally, in the breadcrumbs, already mixed with grated Grana Padano Riserva.
Pour a litre of vegetable oil into a pot. When hot, fry the asparagus for a few minutes until golden. Absorb any excess oil by laying the asparagus on kitchen paper. Season with salt and pepper and serve immediately.
200 ml cold green tea,
150 ml tonic water,