Thanksgiving is fast approaching and I am enjoying experimenting with new and creative recipes. I was intrigued by this asparagus recipe because of its cooking method.
In my humble opinion, anything that is coated with breadcrumbs and cheese is going to be mouthwatering, including asparagus. This recipe did not disappoint. The asparagus was delicately baked, and the breadcrumbs were beautifully browned and crisp. It was also amazingly light, not heavy like most breaded foods.
The asparagus spears were coated with flour, eggs and a mixture of Parmesan and panko breadcrumbs, and roasted in the oven at a high temperature for 12-14 minutes. The result was an oven- baked, healthy side dish, perfectly flavored with a wonderfully crisp texture. This will definitely be my new, go to recipe!
This recipe is courtesy of Kitchn and will serve 4 people who will be thrilled with this crunchy, flavorful, vegetable!
Ingredients for Super-Crispy, Oven-Baked Asparagus Fries
3 tbsp. olive oil, divided
1 cup breadcrumbs
Flour for breading (about 3/4 cup)
1 1/2 cups panko breadcrumbs
2 large eggs
1-pound asparagus
1 cup freshly grated Parmesan cheese
1 tsp. kosher salt
1 tsp. freshly ground black pepper
Nonstick olive oil spray
Preheat oven to 435.
Line a rimmed baking sheet with parchment paper.
Using a pastry brush, brush about 1 tablespoon of the oil on the paper. Set aside.
Pour the breadcrumbs and panko into a large resealable plastic bag, gently press any excess air out, and seal securely.
Squish and smash the breadcrumbs with your hands, kneading the bag gently so it does not break. Set aside.
Line up 3 rimmed dishes or containers that are as long as the asparagus spears.
Pour the flour into the first.
Add the eggs to the second dish. While lightly beating, drizzle in remaining 2 tablespoons olive oil.
Combine the panko-breadcrumb mixture, Parmesan cheese, salt and black pepper in the remaining dish.
Rinse the asparagus and remove any tough, thick or white ends by snapping them off or cutting them off with a sharp knife. (Or you could peel them, as I do).
Place 3-4 spears at a time into the flour and turn to coat it on all sides. (I am showing you 1 at a time)
Lift a spear out of the flour and gently pat off any excess flour.
Place the spear in the egg mixture and turn to thoroughly coat.
Immediately place the eggy spear into the breadcrumb mixture and turn to coat completely on all sides, again patting it gently so the breadcrumbs will stick and the tips are not broken.
Place on the prepared baking sheet.
Repeat it with all the remaining asparagus spears, lining them up in a row, close together, but not quite touching.
Spray the asparagus with the nonstick olive oil spray.
Bake the asparagus in the oven until crisp and crunchy, about 12-14 minutes. Remove the tray from the oven halfway through the cooking time and turn each asparagus spear over to ensure that it is evenly baked, nicely browned and crunchy.
It’s that simple!
