Simply roasting asparagus and topping it with shaved Parmesan gives you limp spears and rubbery cheese. To get crisp-tender asparagus, we salted it to rid it of excess moisture. From there, we dipped the spears in a combination of honey and egg whites whipped to soft peaks and coated them with a mixture of bread crumbs and Parmesan. Finally, to reinforce the Parmesan flavor, we topped the spears with an extra dose of cheese at the end of roasting.
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Preheat: 450° | Yield: 4-6 servings | |
Prep: 0:15 | Wait: 0:30 | Cook: 0:20 |
Avoid pencil-thin asparagus for this recipe. Work quickly when tossing the asparagus with the egg whites, as the salt will rapidly begin to deflate the whites.