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Ingredients
US|METRIC
4 SERVINGS
- 8 cups asparagus (peeled, lower end cut off)
- 1 tsp. sugar
- 1 lemon (organic, juiced, zest peeled)
- 4 zander fillet (fresh, with skin, approx. 180 g each)
- 2 Tbsp. olive oil
- 1 egg (separated)
- 3 slices bread (stale, ground)
- 1 bunch tarragon (finely chopped)
- 1/4 cup butter (melted)
- 1,667 cups cherry tomatoes (quartered)
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