Parmesan Panko Asparagus Spears Recipes

CRUNCH CRAZY ASPARAGUS SPEARS

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the asparagus by trimming off the tough woody stem.
• Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
• In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
• Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

BAKED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
• Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
• Bake at 425 degrees F for 7-10 minutes or until tender but still crisp.
• While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
• Sprinkle toasted panko all over baked asparagus. Serve immediately.

CRISPY GARLIC PARMESAN ASPARAGUS

Steps:

• Preheat the oven to 400°F (205°C). Lightly grease a baking tray or sheet with non stick cooking oil spray.
• Place the trimmed asparagus in a bowl. Add the rest of the ingredients and use your hands to evenly coat onto the asparagus.
• Transfer the asparagus and breadcrumb mixture onto prepared baking sheet and arrange into one even layer. Bake for about 10 minutes, or until the asparagus are just tender.
• Broil/grill for 2-3 minutes until breadcrumbs are golden browned and asparagus has reached desired doneness.
• Serve warm.

PANKO-CRUSTED ASPARAGUS SPEARS

Steps:

• Preheat oven to 450°F Line a baking sheet with foil; coat with cooking spray.
• Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl.
• Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.
• Combine panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.
• Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining miso mixture as a dipping sauce.
• TIPS & NOTES.
• Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets.
• Although we typically use whole-wheat panko-style breadcrumbs, for this recipe we recommend using white, Japanese-style panko breadcrumbs for the best texture and flavor. Look for them in the Asian-food section of most supermarkets or near other breadcrumbs.

ROASTED ASPARAGUS WITH CRUNCHY PARMESAN TOPPING

Steps:

• Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
• Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
• Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
• Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.

PARMESAN CRUSTED ROASTED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking pan with nonstick cooking spray.
• Cut the rough ends off the asparagus and place in prepared pan.
• Generously spray nonstick cooking spray on top of asparagus.
• Sprinkle Parmesan cheese in an even layer on top of asparagus.
• Season with salt and pepper, to taste.
• Place croutons in a resealable bag and crush using a rolling pin until fine crumbs form or place in a food processor.
• Sprinkle crouton crumbs on top of asparagus and spray again with nonstick cooking spray.
• Bake for 15-20 minutes, or until crumb topping is golden brown and asparagus can be easily pierced with a fork.

ASPARAGUS PARMESAN GARLIC SPEARS

Steps:

• Butter a shallow broiler-proof casserole dish.
• Cook the fresh asparagus in boiling lightly salted water until crisp-tender (about 3-4 minutes) drain and plunge into cool water, drain again and pat dry well with paper towels.
• Arrange the asparagus spears in a buttered baking dish.
• Set oven to broil heat.
• In a bowl beat butter with Parmesan cheese, basil, garlic, lemon juice and black pepper until well combined, then season with salt.
• Dollup/drop the butter mixture over the asparagus in the baking dish by heaping teaspoonfuls.
• Broil until topping browns (watch closely to avoid burning!) about 2-3 minutes.
• Best served hot.