Without much of any equivocation, I can say that asparagus is one of my favorite vegetables. I like it just about any way it comes – even raw – but the best prep for me is oven roasted. So when I was reading a posting over at A Year from Oak Cottage, a blog I read regularly, and Marie talked about preparing her crumbled asparagus, I perked up, printed out the recipe, and tried it.
The greatest of superlatives are needed here. Fabulous. Delicious. Moist. Pretty. Perfect. All those things. I made these for a dinner party last night, and I’d say the winning recipes of the evening were the dessert (yes, I’ll post it in a few days) and this asparagus. I made two pounds of asparagus, and there are maybe 4 spears left. Of course, I was serving 12 people, but everybody loved these, with me included.
Yes, I’ll be making these again. And again. They’re that good. I did change the recipe just a little bit – only the proportions – because I ended up with too much mayo left over, but this isn’t one of those exact kinds of recipes anyway. If you want to use less mayo altogether, as long as you rub each spear with enough mayo so the crumb mixture will stick, do so. Nobody will know it’s rubbed with mayo – it isn’t visible. Maybe you could coat the spears with olive oil and it would work too. You dip the spears in the mayo (rubbing it on with your fingers worked best), then my DH helped by rolling the spears in the panko crumb-cheese mixture. It does help to have two sets of hands since you muck up your fingers in the mayo and further muck them up if you go back and forth to the crumbs.
So, I suggest you get yourself to your local farm stand or market and make these right away quick. Asparagus season is almost over, and I’ll be making these again soon. Buy plenty because you’ll eat more of these than you anticipate!
Recipe By: Marie’s blog, A Year at Oak Cottage
Serving Size: 6
1 pound asparagus
1/3 cup mayonnaise
1 cup panko — or dry seasoned bread crumbs
1 cup Parmigiano-Reggiano Cheese — finely grated
1. Pre-heat the oven to 400*F. Lightly spray a shallow baking tray with some cooking spray or line sheet with silicone pad (Silpat) and set aside.
2. Wash asparagus and dry it really well. To prepare spears for cooking, grasp at either end and pull the tip end over and down. The stalk will break naturally at the point where it starts to get tough and stringy. Use the fibrous ends for stock or for your compost pile. If the asparagus is thick-skinned or fibrous (take a small bite to test), peel the spears from just under the head to the stem end. If serving guests, you might want to cut off the ends – a straight cut – which will look a little prettier.
3. Combine the dry bread crumbs and the cheese in a shallow dish and set aside.
4. Rub each spear of asparagus with the mayonnaise, making sure each one is well coated (use your fingers for this), then carefully roll it in the bread crumb mixture to coat. Place on the prepared baking sheet. Repeat with the remaining spears.
5. Bake in the heated oven for 12 to 19 minutes (depends on the size of the asparagus), until the crumbs are nicely crisped and the asparagus is crispy tender. Serve.
Cook’s Notes: I did peel off the outer skin of the asparagus for about the lowest inch or two on each spear. Give the asparagus room on the baking sheet so the spears don’t touch (otherwise they steam rather than crisp). Watch the time as you don’t want to overcook them. Test one for just crisp tenderness. They get cold quickly, so serve immediately
Per Serving: 134 Calories; 11g Fat (68.5% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 100mg Sodium.