Baked Cocorico Asparagus

Baked Cocorico Asparagus
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 24

    fresh asparagus

  • 1/4 cup
    (60 mL)

    olive oil

  • sea salt, to taste

  • dry bread loaf

  • 2

    eggs, hardboiled, finely chopped

  • 1

    juice of 1 lemon


Preheat the oven to 450°F (230°C). Remove the hard stem of the asparagus. Spread olive oil in a baking dish. «Roll» the asparagus in oil and place each one side by side. Salt to taste.

Run the dried bread in the blender to obtain 1 cup (250 mL) of coarse breadcrumbs.

Place in the oven. After 5 minutes, turn the asparagus so that they will cook evenly. Then spread breadcrumbs among the asparagus. When they are cooked, sprinkle the chopped eggs on the breadcrumbs and drizzle a small amount of lemon juice over the whole.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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