Posted by Jane N on June 17, 2014
For me, asparagus is not only a sign that warmer weather is on its way, it’s also a memory. My grandpa knew where to find wild asparagus – which he jokingly called “asper-grass” – and if we visited during the spring he would take us along on his treks through the wilds of the western Minnesota prairie.
This week, make some memories of your own by whipping up a batch of this delicious breaded asparagus. My family loved it, and I loved telling them stories about my charming and delightful grandpa. If you can’t take a prairie trek to find some wild asparagus, just take a trek to the grocery store and get wild by using purple or white asparagus!
Crispy Baked Asparagus
- 1 lb. asparagus
- ¾ cup panko bread crumbs
- ¼ cup shredded Parmesan cheese
- ½ cup flour
- 2 eggs, lightly beaten
Tips and Hints
- Panko crumbs are much lower in sodium than other breadcrumbs, so if you are substituting the latter, consider cutting back on Seasoned Salt.
- This recipe also works very well with broccoli and cauliflower – just cut them into florets and follow the same instructions as for asparagus.
- While you don’t need dip with these, they are delicious with homemade ranch dressing … check out our recipe for TS Rockin’ Ranch Dressing.