1. Snap off tough ends of asparagus, leaving about a 4-inch tip. Dip asparagus tips in egg; dredge in crumbs. Repeat procedure for thicker coating.
2. Deep-fry asparagus in hot oil for 5 minutes or until golden brown. Drain on paper towel and serve with mayonnaise, mustard or another sauce.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.