Saturday, May 7, 2016

Saturday Recipe

I phoned the asparagus farm and they just had a small amount for sale on Friday so I went beetling over there and got myself 3 lbs. I ate some raw and I made a delicious salmon and asparagus dish. Recipe later.

We have to start with one of my favourites, Crispy Asparagus Fries. I could eat these forever although they are a bit messy to prepare. For those of you unfamiliar with them, Panko breadcrumbs are a Japanese product widely available. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types but they work to produce a crispy, crunchy food, whatever you use them for. I use them for baked or fried fish for instance.

Crispy Baked Asparagus Fries

1 lb asparagus, trimmed (if you have to)crispy baked asparagus fries 
1/2 cup flour 
2 eggs, lightly beaten 
3/4 cup Panko breadcrumbs 
1/4 cup parmigiano reggiano (parmesan), grated 
salt and pepper to taste  
Alternatively used chopped almonds instead of parmesan

1. Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.
2. Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425°F oven until golden brown, about 7-13 minutes.

Servings: 2

Have a great day
 

16 comments:

  1. Hi Jo - love these .. though don't make them very often - it's difficult to keep the asparagus away from butter and my mouth! Parmesan goes so well with asparagus - as here ... cheers Hilary

    ReplyDelete
    Replies
    1. I know what you mean Hilary. I will be eating asparagus every day now til the end of the season. I usually use Butter Buds which taste a bit like butter but are low in calories. I can only buy BB in the States though so I don't suppose you have them in the UK either?

      Delete
  2. It's months before we'll have new season asparagus. I'm jealous.

    ReplyDelete
    Replies
    1. I feel jealous of you when your spring starts Helen. Lets face it I wait anxiously all year for this day.

      Delete
  3. I made this recipe once and we devoured them. Soooo delicious.

    ReplyDelete
    Replies
    1. It is JoJo. By the way, I paid $10 for 3 lbs. fresh from the farm yesterday. Comparatively between the US and here, a lot cheaper.

      Delete
  4. They sound delicious! Never would have thought to prepare asparagus in this way! Good too you were able to get some fresh asparagus and enjoy it with the salmon; that sounds delicious too!

    betty

    ReplyDelete
    Replies
    1. It is delicious Betty, really nice and crunchy. You can serve it with a dipping sauce too.

      Delete
  5. I haven't seen fresh asparagus yet but I will be trying this recipe next week when my sister comes to visit. We love asparagus. Thanks for this recipe.

    ReplyDelete
    Replies
    1. Hope you enjoy it Dynnamae. It can be served with a dipping sauce if you wish.

      Delete
  6. If I ate asparagus, this would be the way to do it! Have a great weekend!

    ReplyDelete
    Replies
    1. I gather that means you don't really like asparagus Stephanie?

      Thanks, I will.

      Delete
  7. This is a different way to prepare asparagus--sounds great!

    ReplyDelete
    Replies
    1. Ir is Susan, one of our favourites.

      Delete