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Old 05-26-2014, 09:59 AM   #1
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Panko & Parm Asparagus

Baked w/ panko & graded parm. Bake@ 450 for 10-15 min. Flour then egg and a mix of 50-50 panko & cheese.

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Old 05-26-2014, 11:14 AM   #2
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I'm sooooo going to do that!! Yumm Yumm Yumm.........
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Old 05-26-2014, 11:21 AM   #3
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Can I put an order in with a bottle of your sauce to go on the side?
Purdy please? Those look great!
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Old 05-26-2014, 11:38 AM   #4
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Those parm and panko asparagus look great! Great time to try them while asparagus is a bit cheaper.
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Old 05-29-2014, 09:08 PM   #5
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I am SO making this. I just bought a pound of asparagus and have everything else to make it. Thanks for sharing, Joey!
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Old 05-29-2014, 09:51 PM   #6
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I don't understand this--I love steamed asparagus--that's how I grew up eating it and that is, to me, the best way to eat asparagus. I like to nibble on it raw walking home from harvesting wild asparagus. I just can't bring myself to do anything other than steam it and eat it. Interesting, but there is a part of me that says "why would you do that to asparagus when it is so very good steamed al dente?"
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Old 05-29-2014, 10:03 PM   #7
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I don't understand this--I love steamed asparagus--that's how I grew up eating it and that is, to me, the best way to eat asparagus. I like to nibble on it raw walking home from harvesting wild asparagus. I just can't bring myself to do anything other than steam it and eat it. Interesting, but there is a part of me that says "why would you do that to asparagus when it is so very good steamed al dente?"
Simply because it's something different.
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Old 05-29-2014, 10:43 PM   #8
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Simply because it's something different.
Exactly. I grew up on steamed asparagus too, and like it, but when I roasted it the first time, I was hooked. I also love it grilled, marinated and chilled, in asparagus soup, in omelettes....etc. If I had the opportunity to pick some fresh and munch on it, I'm sure I would love that as well.

Just like I wouldn't want to have strictly meatloaf every time I pull some ground beef out of the freezer, or only fried chicken whenever I defrost a bird. Thankfully, there are so many great ideas on this forum!
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Old 05-30-2014, 06:56 AM   #9
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I mad asparagus pesto and it was wonderful! gotta think outside the box once in awhile.
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Old 05-30-2014, 07:35 AM   #10
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Simply because it's something different.
Kayelle, It's just a substitute For French Fries.
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Old 05-30-2014, 08:19 AM   #11
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Kayelle, It's just a substitute For French Fries.
Now I'm thinking asparagus poutine...

Asparagus season is only 6 weeks, so I tend to think to savor it as steamed asparagus.
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Old 05-30-2014, 02:31 PM   #12
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S&P - looks awesome! A couple of questions. I have seen another recipe where they used on the egg white. Do you use the whole egg? Just be sure - you bake it after the breading - correct?

Hal
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Old 05-30-2014, 08:00 PM   #13
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S&P - looks awesome! A couple of questions. I have seen another recipe where they used on the egg white. Do you use the whole egg? Just be sure - you bake it after the breading - correct?

Hal
I use a whole egg and bake @450 till browned and crispy.
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Old 05-31-2014, 12:17 PM   #14
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I don't understand this--I love steamed asparagus--that's how I grew up eating it and that is, to me, the best way to eat asparagus. I like to nibble on it raw walking home from harvesting wild asparagus. I just can't bring myself to do anything other than steam it and eat it. Interesting, but there is a part of me that says "why would you do that to asparagus when it is so very good steamed al dente?"
I like asparagus most any way you can make them.
Tossed with EVOO salt pepper and a super hot grill taking first place for me.

I also will try this dish. Thanks S&P.
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Old 06-01-2014, 01:31 PM   #15
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The only way I won't cook it is with water. Even with steaming, it stands to reason you get asparagus flavored water that way.
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Old 06-01-2014, 11:37 PM   #16
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I saw this done on either America's Test Kitchen or Cook's Country, using the egg whites and panko crumbs. Looked interesting but....

Sorry, I also thought why they would cover the flavor of fresh asparagus at this time of the year. Love it steamed, also love to have it hit boiling water for less than a minute and shock it in ice water, drain, and use it on a fresh veggie tray.

I might try that with out of season asparagus but right now it's fresh steamed only here.
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Old 06-04-2014, 11:46 AM   #17
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Here are some other ways to eat asparagus.

A Few Bunches of Asparagus, 5 Dinners - Easy Weeknight Cooking

I typically don't buy asparagus--only forage for it. I am going tomorrow afternoon with a friend on her back 40. There are several patches. Should I get enough to grow tired of it steamed, I will possibly grill some and top with a poached egg (I rather doubt that will be the case).
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Old 06-04-2014, 04:14 PM   #18
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Thank you so much for this.

Asparagus is great no matter how it's fixed.

I usually grill it with a little EVOO & S&P. Steamed is lovely too.

But I'm going to try this because it just sounds really tasty.

I'll bet it's even a good way to fix canned asparagus. I know, I know. Who get canned asparagus? Well I did awhile ago because the price was right.
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Old 06-04-2014, 05:53 PM   #19
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S&P - looks awesome! A couple of questions. I have seen another recipe where they used on the egg white. Do you use the whole egg? Just be sure - you bake it after the breading - correct?

Hal
Going to try egg whites tonight, I'll let you know how they come out.
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Old 06-05-2014, 08:16 AM   #20
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Egg whites did a better job of coating the panko, crispy outside and tender inside.
For those of you who only eat steamed, you don't know what your missing. I eat them so many different ways and the are always tasty. When I pick a batch, I boil them for 1 minute, then shock them in ice water and finally seal them in the food saver. Works for me.
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