Wednesday, March 23, 2011

It's the most wonderful time of the year...

No, not the holiday season... ASPARAGUS Season!  I LOVE asparagus!  LOVE LOVE LOVE it!  But then again, maybe I'm just a product of my environment??  It's tough to grow up somewhere that celebrates the stuff annually and not fall in love with it right?  I once took a crate of it to a co-ed bridal shower and handed bundles out like favors, believe me, it was well received.

I prepare many a dish with this lovely little veggie, so imagine my dismay when I learned that my dearest does not share my love for the little green spears.  In fact during the early stages of the relationship he stated that he didn't like it at ALL!  Oh no!  Since then he has tried it a few times, mostly a not terrible, but not good response.  The one exception being the coveted deep fried asparagus spears at the Asparagus Festival last year.  He actually really enjoyed those.  With the first batch of fresh asparagus brought to us of the year I was inspired to recreate a healthy version of those oh so good, yet oh so bad crispy asparagus spears.  End goal, a healthy treat that my dearest would like.


Hence the birth of Panko Crusted Asparagus!  Outcome... Goal achieved!  Everyone, including you-know-who went back for seconds (possibly thirds) of these little crispy deliciousness!  My toughest critic even asked to take the one lone spear left on the platter with his lunch leftovers.  Oh yes, sweet success!

These were so easy!  And rather delicious!  The panko breadcrumbs gives you the crisp you get from the deep fried asparagus, but there's no deep frying and no heavy batter.  I just threw together a little egg wash, so these amounts are approximate, but you can play with it and use what works for your tastes.  Enjoy!

Panko Crusted Asparagus
1 bundle asparagus tips (break off tough ends)

1 cup panko bread crumbs
about 1/4 cup Parmesan cheese
House Seasoning (Salt, Pepper, Garlic Powder)

2 egg whites
1 Tbs Dijon mustard
1 Tbs Lemon Olive Oil (or just lemon)
House Seasoning (Salt, Pepper, Garlic Powder)

Pre heat oven to 450 degrees.  Wash and dry asparagus.  Mix together bread crumbs, parm and seasoning, set aside.  Whisk together remaining ingredients.  Coat asparagus in egg mixture, then panko mixture.  Carefully lay on parchment lined cookie sheet.  Bake for 15 min, or until crumb coating is golden brown.

3 comments:

  1. Yay....Spring Asparagus!!!

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  2. Do you know where I could purchase a crate of asparagus like those in your photo?

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  3. These are from the Asparagus Festival that takes place in Stockton, CA every April

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