With asparagus bursting from every Farmers’ Market and grocery shelf at this time of year, I’ve been scouting around for interesting uses. Sure, I’ve roasted it, grilled it, made it into bisque, put it in omelets, rolled it in sandwiches, even eaten it raw. This simple preparation for “asparagus fries” suggested by The Food Trust was a winner in our house one Sunday evening, accompanied by grilled flank steak, mashed potatoes and a tossed green salad,
Here’s the recipe, which serves about 6 people.
1 bunch of Asparagus (trimmed)
1 egg, lightly beaten
3/4 cup panko bread crumbs
Salt and pepper to taste¼ cup parmesan cheese (optional)
Preheat oven to 400.
Add the panko bread crumbs and parmesan to a large zip lock bag. Dip the asparagus in the egg then place in the bag. Seal the bag and shake to coat the asparagus in crumbs and cheese.
Place asparagus in single layer on a greased baking sheet.
Bake for 7-10 minutes. Enjoy!