Quick asparagus sauce: bacon pangrattato

Name: Quick asparagus sauce: bacon pangrattato
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 5 Stem/s Parsley; 100 g Tyrolean bacon; 1 TABLESPOON Oil; 125 g Panko (Japanese paper flour; alternative breadcrumbs); 100 g Butter; 7-10 Tbsp Salt

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

5 Stem/s Parsley
100 g Tyrolean bacon
1 TABLESPOON Oil
125 g Panko (Japanese paper flour; alternative breadcrumbs)
100 g Butter
7-10 Tbsp Salt

Directions

1
Wash parsley and shake dry, chop finely. Cut bacon into small cubes. Heat oil in a pan and fry bacon until crispy.
2
Add Panko and roast briefly. Add butter and melt in it. Stir in parsley and season to taste with salt. Roasted pork or fish fillet tastes good with it.
3
As a main course, calculate 500 g asparagus per person. For an appetizer, about 200 g asparagus is sufficient - but then cut the ingredients for the sauce in half.
4
Wash the asparagus, cut off the woody ends. Peel the white asparagus. Boil up salted water with 1 teaspoon sugar. Cook the white asparagus for 12-15 minutes.