INGREDIENTS
•
2 eggs
•
2 tablespoons milk
•
coarse salt and fresh black pepper
•
1/3 cup grated parmesan cheese
•
1/3 cup seasoned bread crumbs
•
1 teaspoon lemon zest, just the yellow part not the pith
•
1 bunch fresh asparagus, ends trimmed and last inch of stalk peeled
•
LEMON VINAGRETTE:
•
1/4 cup extra-virgin olive oil
•
2 - 3 tablespoons lemon juice, fresh-squeezed
•
1 teaspoon Dijon mustard
•
1 garlic clove, minced
•
coarse salt and fresh black pepper, to taste