Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 20 minutes
Totaltime: 35 minutes


  • 6 small carrots about 5-inch long
    6 baby corn on the cob, (available in cans)
    6 green asparagus, trimmed, about 5-inch long
    1 beaten egg
    1 cup breadcrumbs
    1/2 cup flour
    1/4 cup freshly grated parmesan cheese
    4 tbsp. chopped cornflakes
    2 tbsp. tablespoons olive oil
    salt and pepper to taste


  • Preheat the oven to 180°C.
    Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
    Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
    Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
    Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.
Have you tried the recipe?

Savory lollipops for cocktail

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

The {Pageturner} E-Cookbooks Library

The latest

  • USA Complete E-cookbook

  • pizza Complete E-cookbook

  • USA Complete E-cookbook

  • pizza Complete E-cookbook

  • breakfast Complete E-cookbook

    dinner Complete E-cookbook

    Newsletter sign up