This is my version of a recipe called Parmesan Baked Asparagus – I originally found it at the following URL from JKM: http://goodfoodfreshingredients.com/2013/02/23/parmesan-baked-asparagus/.
I didn’t have eggs on hand today, so I actually ended up coating them in almond milk before breading the asparagus – it turned out with a very interesting and slightly nutty flavor – glad I switched up the recipe! :D
-Britt
Ingredients
- 1 bunch of asparagus
- 1/2 cup vanilla almond milk (I used Blue Diamond)
- 1/4 cup flour
- 1 cup Panko breadcrumbs
- 1/4 cup finely shredded italian style cheese (I used a mix with mozzarella, provolone, parmesan, romano, fontina, and asiago cheese)
- Salt and Pepper to taste
Directions
1) Heat oven to 425 degrees. Coat a glass casserole dish with non-stick spray or canola oil.
2) Cut the tough ends off of the asparagus spears.
3) Pour the almond milk into a bowl.
4) In a separate bowl combine the Panko, flour, cheese, and salt and pepper to taste.
5) Coat each asparagus spear in the almond milk, then lay in the breadcrumb mixture and cover; repeat if necessary to get a good coating on the asparagus.
6) Place spears in the casserole dish and bake for 15 minutes, or until crispy and golden brown.
I am going to use this section as a shameless plug for one of the BEST “As seen on TV” gadgets out there – the Ove Glove! My mother-in-law got it for me last Christmas, and I absolutely adore it – it makes it soooo much easier to handle putting things in and out of the oven (and helps with hot pan handles as well!) If you see one of these, you should get it – I truly do find it so useful in the kitchen.
Tip:
- I used the extra panko/cheese mixture to sprinkle on top of the asparagus, which created a crispier and cheesier texture – yum!!
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