Recipe of the month: Parmesan encrusted boiled egg and asparagus
A deliciously decadent combination of creamy earthy flavours, enveloped in a crust of Klein River Parmesan INGREDIENTS 350g medium asparagus spears 4 large eggs 3 tbsp seasoned flour 1 egg, beaten ½ cup fresh breadcrumbs and finely grated parmesan cheese (in equal quantities) ½ cup of melted salted butter 2 tbsp fresh chives 4 lemon…