Breaded asparagus with Parma Ham / Gepaneerde asperges met parmaham

Wiener Schnitzel meets asparagus. While both of them belong to my all-time favourites, they just don't combine. This was especially annoying as this recipe involved a lot more work (and time) than traditionally prepared asparagus; time that we could have spent better, eg. watching the European Football Championship.

What is more, the quantities in this recipe just didn't add up. 2 egg whites were just about enough for 4 pieces of asparagus, not 12, and it didn't help that you had to bread them twice. I didn't even bother measuring the other ingredients. However, I must admit that the crust was really nice and crunchy; I might try this on a schnitzel the next time.