Now cool them for about 5 to 10 minutes…just long enough so they don’t singe your fingers when you pick them up…and there you have it. Asparagus dinner. I actually whipped up a little mustard mayo sauce to have on the side for dunking (the Southern husband is a big fan of both mustard and dunking) but we ended up not dunking any of them…they were just too plain scrumptious on their own. Once I realized he wasn’t dunking, I knew I was home free.
Now, you should feel perfectly free to make these as an appetizer or a side dish (they would be pretty dang great alongside some buttermilk grilled chicken)…but trust me, you CAN get away with serving this for supper. Happy asparagus season.
- 2 pounds asparagus, trimmed (use thick asparagus)
- Coarse salt and fresh ground pepper
- 1½ cups freshly grated parmesan cheese
- 1 cup panko bread crumbs
- 1½ tablespoons melted butter
- ¼ teaspoon cayenne pepper
- 2 large egg whites
- 1 teaspoon honey
- Preheat oven to 450. Line a rimmed baking sheet with foil.
- Poke holes in each asparagus with a fork and toss with ½ teaspoon salt. Drain for 30 minutes on paper towels.
- Combine one cup parmesan, break crumbs, ½ teaspoon pepper, red pepper and butter in a shallow bowl.
- Whip egg whites and honey in a mixing bowl until egg whites form soft peaks. Transfer to a 13x9 inch pan.
- Roll each asparagus stalk in the egg whites (don't worry if they aren't totally coated), and then roll them gently in the bread crumb mixture, patting the bread crumbs along the stalk. Transfer to the foil-lined baking sheet.
- Bake asparagus for 5 minutes. Sprinkle with remaining ½ cup asparagus and bake for another 4-5 minutes until cheese and crumbs are a golden brown.
- Cool for about 5 minutes and serve.
Adapted a little bit from Cooks Country