Parmesan-Crusted Asparagus
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Appears in Cook's Country April/May 2012, Cook's Country TV
What would it take to get a super-crunchy coating that stayed put on tender asparagus? A borrowed technique and two surprising ingredients.
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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...