- Peel the asparagus if necessary. Cut the stalks on the slant. Wash and dry. - Beat the egg with a drop of water, pour into a plate. - In a second plate, mix the breadcrumbs, crumbled Gavottes, salt and pepper. - Dip the asparagus in the beaten egg, then in the Gavottes mixture and repeat. - Heat the oil and butter in a frying pan, add the asparagus and cook quickly until they have coloured (about 2 to 4 mins depending on the thickness). The asparagus should still have some bite. Drain on kitchen paper.

Plate up the starter on individual plates, add a drizzle of fruit vinaigrette and garnish with the Gavottes crumble. Eat immediately.