A Word From The Cook
“I love almost any asparagus preparation, but my family (and kids) love this one most of all. It's crunchy, cheesy and delicious!”
- 1 Pound asparagus (Med-Lg)
- 1 Cup Grated Parmesan Cheese
- 1 Cup Panko Crumbs
- 1 Tablespoon unsalted butter
- 2 Egg whites
- 1 Teaspoon honey
- 1 Teaspoon each Salt and Pepper
- Pinch of cayenne
- Olive oil to coat baking tray
Step 1 – Sweat the Asparagus
Poke holes in clean/dry asparagus with a fork, and toss with salt. Let it sit and sweat for about 30 minutes. Dry the asparagus in a paper towel before proceeding to step 3.
Step 2 – Prepare the Coating
Combine cheese, Panko, melted butter, salt, pepper, and cayenne in a medium sized mixing bowl. Set aside two-thirds of mixture to dredge asparagus in step 3, the other third will be used at the end of the baking step.
Whip egg whites and honey to stiff peaks using a hand or stand-up mixer.
Step 3 – Dredge and Bake
Preheat oven to 400 degrees.
Line a baking sheet with foil and coat with olive oil.
Working in 2-3 batches, coat asparagus in egg mixture, then dredge in two-thirds of cheese and Panko mixture. (Egg mixture acts as a "glue" for bread crumb cheese mixture. Working in batches keeps moisture from asparagus from weighing down the egg whites, and keeps the crumb mixture from getting wet and clumpy.)
Place coated asparagus spears on baking sheet. Bake for 8 minutes, then sprinkle the rest of the cheese and Panko mixture on top. Bake for another 8-10 minutes until coating is crispy and golden brown.