Parmesan Crusted Baked Asparagus
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 129.2
- Total Fat: 5.8 g
- Cholesterol: 14.4 mg
- Sodium: 438.7 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.7 g
- Protein: 10.1 g
View full nutritional breakdown of Parmesan Crusted Baked Asparagus calories by ingredient
Introduction
This was a fair amount of work, but we all agreed it was well worth it. You need to use bigger stalks of asparagus, not the very thin type. This was a fair amount of work, but we all agreed it was well worth it. You need to use bigger stalks of asparagus, not the very thin type.Number of Servings: 8
Ingredients
-
3 lbs fresh asparagus, about 48 spears
1/2 tsp salt
1 cup grated parmesan cheese
3/4 cup panko breadcrumbs
1 Tablespoon butter, melted and cooled
pinch of cayenne
2 large egg whites
1 teaspoon honey
1 Tablespoon of parmesan
Directions
Trim ends of asparagus stalks. Lay on pan covered with paper towel. Using a fork, poke the length of the stems.
Sprinkle asparagus with the 1/2 tsp of salt, and let sit for 30 minutes to remove some of the water. Pat dry.
Mix together the parmesan, panko cayenne and melted butter so everything is incorporated. Place half of the mixture in a shallow dish that allows for the length of your asparagus.
Line two baking sheets with parchment and set aside.
Beat the egg whites with the honey with an electric mixer until they form soft peaks. Scrape the egg white mixture into a 9 x 13 pan and spread it out. Next place the asparagus in the egg whites to coat. Dip one by one into the dry mixture and place on parchment pans. Do not overlap the asparagus.
After half of the asparagus is done, use the rest of the crumb mixture. This makes sure you have enough for all the asparagus.
Preheat the oven to 400 degrees.
Bake for 6 to 8 minutes, until begins to brown. Remove from oven. Sprinkle the extra tablespoon of parmesan over the pans of asparagus. If you need to interrupt your cooking at this point, just let the pans of asparagus set on the counter.
Just before serving, return to 400 degree oven for about 4 to 6 minutes, depending on how think your stalks and how done you want your asparagus. Remove to a platter and serve.
Serving Size: Serves 8 - about 6 spears each
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Sprinkle asparagus with the 1/2 tsp of salt, and let sit for 30 minutes to remove some of the water. Pat dry.
Mix together the parmesan, panko cayenne and melted butter so everything is incorporated. Place half of the mixture in a shallow dish that allows for the length of your asparagus.
Line two baking sheets with parchment and set aside.
Beat the egg whites with the honey with an electric mixer until they form soft peaks. Scrape the egg white mixture into a 9 x 13 pan and spread it out. Next place the asparagus in the egg whites to coat. Dip one by one into the dry mixture and place on parchment pans. Do not overlap the asparagus.
After half of the asparagus is done, use the rest of the crumb mixture. This makes sure you have enough for all the asparagus.
Preheat the oven to 400 degrees.
Bake for 6 to 8 minutes, until begins to brown. Remove from oven. Sprinkle the extra tablespoon of parmesan over the pans of asparagus. If you need to interrupt your cooking at this point, just let the pans of asparagus set on the counter.
Just before serving, return to 400 degree oven for about 4 to 6 minutes, depending on how think your stalks and how done you want your asparagus. Remove to a platter and serve.
Serving Size: Serves 8 - about 6 spears each
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.