I admit this is from a cookbook, but I have no idea which one, as I copied it ages ago. If someone claims it and wants me to remove it, I'll be happy to do so. Meanwhile...
This is an absolutely delicious way to enjoy asparagus - it doesn't even seem like you're eating vegetables. The only challenge (for me, anyway) is that the breading doesn't stick to the asparagus spears very well, even with the egg mixture, so you definitely need a degree of patience.
2 eggs (I've found that pasteurized egg substitutes like Eggbeaters actually work a bit better)
1/2 tsp. Dijon mustard
salt and freshly ground black pepper
3/4 c. freshly ground parmesan (the original recipe says to use the fine side of a box grater or to grind to a powder in a food processor; today, you'd probably use a rasp grater, or do as I do and just use pre-packaged grated parm)
3/4 c. panko or other dried bread crumbs (I've tried both; my husband actually prefers "regular" bread crumbs as opposed to the panko, so that's what we usually use)
1 lemon, cut into wedges
1 1/2 lbs asparagus, bottoms trimmed (I also find that this recipe is a little easier if I cut the spears in half as well - shorter sticks are easier to dip in the egg and the bread crumbs)
1. Preheat the oven to 400 degrees. Lightly grease a baking sheet with olive oil.
2. In a shallow bowl, beat the eggs with the mustard. Season with a generous pinch of salt and a few grinds of pepper. In a second shallow bowl, combine the parmesan and panko and mix well. Dip each asparagus spear first in the eggs to coat, then in the crumb mixture. Place on the prepared baking sheet. Continue until all the asparagus is coated.
3. Bake for 12 to 15 minutes, until golden on the bottom. Turn the asparagus over (I've found no perfect way to do this - I've tried tongs, spatulas...tongs seem to work best) and bake for another 12 to 15 minutes, until golden brown.
4. Arrange on a platter with the lemon wedges. Serve hot or at room temperature.
About This Blog
The idea for this blog came from my attempt to improve the variety in my family's evening meal after my second pregnancy, during which I made little or no effort to cook. Since I have two small children, I focused on my easiest recipes to minimize time in the kitchen, and aimed to go at least one whole calendar month without repeating a dinner menu. I did re-use a few side dishes, but I didn't repeat entrees, and I rarely spent more than 30-40 minutes making dinner. Ultimately, I found I could go way beyond one month!
I thought other folks might benefit from my little experiment, so I decided to go ahead and publish "a month of menus," including calendar, menus, recipes*, and notes. I've made some adjustments to my actual calendar to take out nights we ate out, spread out the chicken dishes, etc. (Once I get the first month complete, I may try to post a second month's worth.) I've posted each recipe as a separate posting for ease in searching, and the calendar appears at the bottom of the page. (My apologies that a few recipes are out of order. A blog is a difficult format for this, but it's a heckuva lot easier than a website!)
I hope someone out there will find this information useful! Bon appetit!
*Many of my recipes are from cookbooks or were published in a magazine or on a website. I have done my best to be respectful of copyrights, so in some cases I don't reprint a recipe here, but I point you to the book or link you to the website. I have attributed all other recipes as best I could, but I don't always have the original source noted in my own files. My apologies to anyone who isn't properly credited for a recipe!
I thought other folks might benefit from my little experiment, so I decided to go ahead and publish "a month of menus," including calendar, menus, recipes*, and notes. I've made some adjustments to my actual calendar to take out nights we ate out, spread out the chicken dishes, etc. (Once I get the first month complete, I may try to post a second month's worth.) I've posted each recipe as a separate posting for ease in searching, and the calendar appears at the bottom of the page. (My apologies that a few recipes are out of order. A blog is a difficult format for this, but it's a heckuva lot easier than a website!)
I hope someone out there will find this information useful! Bon appetit!
*Many of my recipes are from cookbooks or were published in a magazine or on a website. I have done my best to be respectful of copyrights, so in some cases I don't reprint a recipe here, but I point you to the book or link you to the website. I have attributed all other recipes as best I could, but I don't always have the original source noted in my own files. My apologies to anyone who isn't properly credited for a recipe!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment