Buttered Crouton
Good Cooking since 1995

Asparagus Parmesan

Image by Ludwig Willimann from Pixabay

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Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 2
Preparation time: about 15-20 minutes

16 spears asparagus, trimmed, peeled if you like and blanched in boiling salted water
3 tbsp. Parmesano Reggiano cheese, shaved
1/2 tsp. salt
1 pinch ground white pepper
(optional addition/preparation)
1 egg, large, beaten + 1 tbsp. cold water
1/2 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
1 cup bread crumbs, fresh made, crust removed
1/2 tsp. garlic, freshly minced and peeled


Trim, peel and blanch the asparagus in boiling salted water for one minute. Remove and cool in cold water; drain well. Sprinkle with salt and pepper and top with shaved Parmesan and a slight drizzel of extra virgin olive oil. You may cook the asparagus in advance.

Optional preparation---Yum!
Dip the blanched/cooked spears in the flour that has been seasoned with the salt and pepper, then into the beaten egg and water mixture, then into the bread crumbs (to which the grated cheese and garlic has been added); coat well with the crumbs. In a frying pan heat 2 tablespoons of extra virgin olive oil over medium-high heat, add half of the spears and saute on all sides until golden in color, drain on paper towels and keep warm while you cook the remaining spears.

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