Rosemary and Parmesan Crusted Asparagus Print Email

1 pound asparagus
1 sprig rosemary
1/4-1/2 cup Parmesan, Romano, or Asiago cheese, grated finely
1 egg
1/4 cup flour

Cut the ends off of the asparagus. I like to cut off the parts that are mostly purple, but really, cut as much or as little off as you’d like. I find that once the knife doesn’t meet much resistance, I’ve reached the parts of the stalk that won’t be woody.

Mince the rosemary.

In a large pot of boiling water, blanch the asparagus for about 3-4 minutes.

Remove the asparagus and set in a bowl of cold water to stop the cooking process.

Set up three stations. 1 plate with flour. 1 large bowl with a beaten egg. 1 plate with the Parmesan and rosemary mixture.

Dredge the asparagus stalks in the flour, then the egg, and then the Parmesan.

In a large skillet, heat 1-2 Tbsp of olive oil over medium high heat.

Cook the asparagus for about 1-2 minutes per side, or until the Parmesan has browned nicely. Turn the asparagus and continue to cook, turning until all sides are nice and golden brown. - adapted from Eat Make Read

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