Sunday, January 22, 2012

Crispy Parmesan Asparagus Sticks

Let's be honest, veggies are gross. People get cravings for stuff like chocolate, chips, and things of the like but never does anyone say, "You know what sounds amazing right now? Brussel sprouts. Or maybe lima beans. Or how about asparagus?" It's just not going to happen.

But since I have to try to instill healthy eating habits in Parker greens end up on our plates more often than I'd like. Well, they actually end up on the floor because Parker wings them down to Sydney. I'm sure it's not because Parker thinks they are gross (though rightfully so). She probably just thinks that Syd needs a snack. Just in case though, I've been trying to make them more edible and not by loading them up with butter and salt which everyone knows can make the grossest things taste delish. So I tried Parmesan Crusted Asparagus thanks to one of my favorite cooking bloggers--How Sweet It Is. This blogger has a sweet tooth so when she posted this recipe and actually enjoyed it I knew I'd have to give it a whirl.

I was able to find the super skinny asparagus sticks (score!) but I had trouble getting the flour/parm/crumb mixture to stick to the asparagus. I also found that 15 minutes sort of made them overly crispy so next time I'd knock a few minutes off of it. But they still turned out really good! All of mine ended up in my mouth, most of Parker's still went on the floor (fail), and I think Kris ate his, though maybe he went in with Parker on letting Syd have a try. All in all I was happy with this recipe and it has ended up in my recipe book.

Crispy Parmesan Asparagus Sticks

1 bunch of asparagus (mine had about 30 spears) 2 egg whites 1/4 cup flour (I used whole wheat pastry flour) 1 cup seasoned panko breadcrumbs 1/4 cup parmesan cheese salt and pepper

Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray. Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack. Bake at 425 for 15 minutes, or until golden brown and crispy.

I'll be making some more of these bad boys tonight.

The Southwest Egg rolls that were on my menu for yesterday rocked our socks off.  Recipe and pics to follow.

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