Parmesan-Crusted Asparagus

From Cook's Country | April​/May 2012

Why this recipe works:

Simply roasting asparagus and topping it with shaved Parmesan gives you limp spears and rubbery cheese. To get crisp-tender asparagus, we salted it to rid it of excess moisture. From there, we dipped the spears in a combination of honey and egg whites whipped to soft peaks and coated them with… read more

Simply roasting asparagus and topping it with shaved Parmesan gives you limp spears and rubbery cheese. To get crisp-tender asparagus, we salted it to rid it of excess moisture. From there, we dipped the spears in a combination of honey and egg whites whipped to soft peaks and coated them with a mixture of bread crumbs and Parmesan. Finally, to reinforce the Parmesan flavor, we topped the spears with an extra dose of cheese at the end of roasting.

 

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Parmesan-Crusted Asparagus

What would it take to get a super-crunchy coating that stayed put on tender asparagus? A borrowed technique and two surprising ingredients.

Watch the Video

Serves 4 to 6 as a side dish

Avoid pencil-thin asparagus for this recipe. Work quickly when tossing the asparagus with the egg whites, as the salt will rapidly begin to deflate the whites.

 

Ingredients

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