GB
Chief Eating Officer
Thank you Chopstix! This recipe turned out great. I blanched the asparagus like you suggested even though I was nervous the end result would be limp spears, but you were absolutely right in that they remained nice and crisp. This was a big success at Thanksgiving. The only thing I would change is possibly adding a little kosher salt after tossing with the olive oil. For those that have not seen the recipe that Chopstix originally posted, here it is again...
Baked Asparagus with Parmesan
1 pound asparagus
1 tablespoon olive oil - divided use
2 1/2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons soft white bread crumbs
Preheat oven to 450*F (230*C).
Melted butter
Blanche asparagus spears and shock in ice water. Drain.
Toss asparagus spears in 1 to 2 teaspoon olive oil and arrange in baking pan .
Mix some melted butter into bread crumbs.
Sprinkle asparagus with Parmesan cheese and bread crumbs. Drizzle with remaining olive oil.
Bake uncovered until bread crumbs are golden brown.
Makes 4 servings.
Baked Asparagus with Parmesan
1 pound asparagus
1 tablespoon olive oil - divided use
2 1/2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons soft white bread crumbs
Preheat oven to 450*F (230*C).
Melted butter
Blanche asparagus spears and shock in ice water. Drain.
Toss asparagus spears in 1 to 2 teaspoon olive oil and arrange in baking pan .
Mix some melted butter into bread crumbs.
Sprinkle asparagus with Parmesan cheese and bread crumbs. Drizzle with remaining olive oil.
Bake uncovered until bread crumbs are golden brown.
Makes 4 servings.
