Parmesan-Crusted Asparagus

Asparagus is one of the those vegetables that isn’t forgiving at all. One of the first times I ever made asparagus was for company and I tried steaming it. It was literally a hot mess. It was flavorless and soggy. Completely embarrassing.

Since then I’ve discovered a few ways to make asparagus a whole lot more delicious. I love this Browned Butter Asparagus and this Asparagus with Dijon Vinaigrette. But now this is my favorite recipe.

The asparagus is salted first to bring out some of that extra moisture that would usually cause any topping or crust to fall off. Then the asparagus is coated in egg whites that have a tiny bit of honey in them for just enough stickiness to hold our coating. Finally the asparagus is rolled in a panko and Parmesan crust mixture. I’m telling you…it may be a little more work for your usual asparagus, but it is worth it.

Parmesan-Crusted AsparagusasparagusLet the salted asparagus sit for a while to bring out the excess moisture. egg-whitesToss your asparagus with some honey touched egg whites so that your coating sticks. panko-crumbsThen roll is in a Parmesan and Panko mixture. QB2A1708

parmesan-asparagus-plate

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Parmesan-Crusted Asparagus

Ingredients

  • 2 pounds (1/2-inch-thick) asparagus, trimmed
  • Salt and pepper
  • 1 1/2 cups Parmesan cheese, grated
  • 3/4 cup panko bread crumbs
  • 1 tablespoon unsalted butter, melted and cooled
  • pinch cayenne
  • 2 large egg whites
  • 1 teaspoon honey

Instructions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using fork, poke holes up and down stalks of asparagus. Toss asparagus with ½ teaspoon salt and let stand for 30 minutes on a paper towel–lined baking sheet.
  2. Meanwhile, combine 1 cup Parmesan, bread crumbs, butter, ¼ teaspoon salt, 1/8 teaspoon pepper, and cayenne in bowl. Transfer half of bread-crumb mixture to shallow dish and reserve remaining mixture. Dividing the crumbs for two phases of dipping eliminates the problem of a soggy coating.
  3. Using stand mixer fitted with whisk, whip egg whites and honey on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes.
  4. Scrape into 13 by 9-inch baking dish and toss asparagus in mixture.
  5. Working 1 spear at a time, dredge half of asparagus in bread crumbs and transfer to baking sheet. Refill shallow dish with reserved bread-crumb mixture and repeat with remaining half of asparagus.
  6. Bake asparagus until just beginning to brown, 6 to 8 minutes. Sprinkle with remaining ½ cup Parmesan and continue to bake until cheese is melted and bread crumbs are golden brown, 4 to 8 minutes. Transfer to platter. Serve.

Notes

This works best with thicker asparagus. If using thinner asparagus, adjust your baking times.

Source: Cooks Country

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Comments

  1. Oh Yes! this sounds awesome and I will be making it soon!

  2. This has to be the most delicious looking asparagus I’ve ever seen!!!

  3. How perfect – we just bought a couple bundles of asparagus to cook up this week. These are a must make!

  4. I’ve only discovered how delicious asparagus can be in the last few years. I’d love to try this…looks yummy!

  5. I love this idea-roased asparagus is one of my go tos!

  6. Looks easy and delicious. Great app idea.

  7. This looks fabulous! I love asparagus and adding a coating like this to it sounds wonderful!

  8. Oh!! This look good. I love asparagus and I am always looking for new ways to make it!

  9. Love asparagus! Definitely am going to have to try the egg white trick the next time I make it!

  10. My egg whites are taking soooooo long to peak up. We just got chickens a few months ago, and it’s the first time I’ve used their eggs in this type of way. I guess fresher eggs take longer than the store ones? I’m learning all sorts of things tonight. I’m so impatient to eat this and my eggs are taking FOREVER!!!

  11. This looks soooooo good. And I love that you called asparagus out for not being forgiving! I’ll never forget serving asparagus jerky (aka roasted asparagus) to hubby on our third date. We could maaaaybe blame the wine/ conversation and forgetting what was in the oven but c’mon, we need a vegetable that has our back. :p Can’t wait to try!

  12. I would take this recipe farther: while it is baking, toast some pine nuts in a saute pan until brown being careful not to burn. Serve up the asparagus on the plates, sprinkle with the pine nuts, some dried cranberries, and top with grated parmesan cheese. Yum!!!!!!

  13. I Googled “Parmesan Crusted Asparagus” and I’m so glad I came across this recipe! Made it tonight….hubby and I loved it…better than the restaurant we had it in recently!
    I would give it a beyond 10!
    P. S. I love the blog name, really caught my attention! I can totally relate!

  14. I just love Cook’s Country magazine! I tried this for the first time two nights ago, and it was great! It was a bit more work than I realized, but I think my spears were too thin (not 1/2 inch thick as they specify), so I had more of them than I should have. But my husband loved it, and I’ll definitely make these again!