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Crispy Parmesan Asparagus Sticks

Crispy Parmesan Asparagus Sticks
Who would have ever thought I would get excited about seeing something green on sale in the grocery store? Not me. But that’s what happened when I walked by these super thin asparagus spears. How often do I find thin asparagus that doesn’t look half dead and is on sale? Rarely. And I sort of like asparagus. The whole upchucking thing usually doesn’t happen until the third of fourth spear. But I figured I could possibly prevent that mess if I coated these in something crispy and cheesy. These were so incredibly easy to make and tasted delicious – kind of like little asparagus “fries.” I also think that these will taste even better with thicker asparagus spears. [print_this] Crispy Parmesan Asparagus Sticks 1 bunch of asparagus (mine had about 30 spears) 2 egg whites 1/4 cup flour (I used whole wheat pastry flour) 1 cup seasoned panko breadcrumbs 1/4 cup parmesan cheese salt and pepper Preheat oven to 425 degrees. Snap off the tough ends of each asparagus spear. [/print_this] Okay.

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Asparagus Grilled Cheese Is there anything better than a grilled cheese sandwich? Okay, there’s bacon and chocolate, but aside from that? I actually don’t think so. There’s the old classic, of course…American cheese between two slices of white bread, buttered and fried until golden. This is the Southern husband’s favorite. Stuffed Zucchini I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis.

Creamy Asparagus Ends Soup Every time I cook with asparagus, I fret over those woody ends that I’ve always been taught are good for nothing but the compost pile. While I can add them to my freezer bag of vegetable scraps to make stock, I felt like there had to be something more I could do with them to let the bright taste of asparagus still be featured. That’s how I came up with this asparagus soup recipe using leftover asparagus ends.I’ve been struggling to write this post because my mind is consumed with the events of last weekend. But as I thought of these typically discarded asparagus ends, a metaphor came to my mind. Above is a photo of just half the asparagus ends I had after making roast asparagus for Easter brunch. Typically they’re viewed as a wretched byproduct, worthless for anything but a garbage heap.

Potato and Cheese Pierogi Recipe Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? How to Freeze Asparagus Freezing is the best way to preserve asparagus, much better than the mushy product produced by canning this choice vegetable. For the best result, use locally grown asparagus when it is in season in your area. Out of season asparagus that has been imported from other countries tends to be less tender and have a bland flavor. Choose spears that are at least as thick as a pencil - thicker spears hold up better in the freezer. You need to blanch asparagus before freezing it.

Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes

The Best Way to Freeze Asparagus: Blanch It or Just Freeze It? Blanching -- boiling vegetables for a specified length of time -- is a simple but necessary task for freezing asparagus successfully. Like all vegetables, asparagus contains enzymes that ensure the asparagus plants mature and develop properly. Without blanching to stop the enzymes, the enzymes remain active, and the flavor, texture, color and nutritional content of the asparagus will be compromised. When properly blanched and packaged, asparagus retains its quality in the freezer for 10 to 12 months. Wash the asparagus under running water. The Best Guacamole I’ve Ever Made – recipe Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!I miss being out of the States on this holiday. We will be celebrating by grilling on Saturday down at the garden.

Quick Asparagus Soup: Don't Throw Away the Ends! I’m lucky. Both husband and child LOVE asparagus. It took years to convince the husband but the Little Guy has always been fan, eating them like French fries when he was just “the toddler.” Him and I still use our fingers when having them with dinner. :) Recipes: Asparagus and Halloumi Skewers with Mint Makes 2 Ingredients 12 asparagus spears, ends trimmed 175g halloumi 2 tbsp extra-virgin olive oil 1 small handful fresh mint, stems removed, leaves roughly chopped 1 tsp crushed chillies, optional ½ lemon, cut into wedges, to serve Total time required Preparation time: Cooking time: Prepare Ahead

Easy Baked Zucchini Chips Summer snacking can easily get out of control for me. When it’s warm and we’re throwing parties, it’s easy to grab fist fulls of bbq chips, baked goods, crackers… and watch calories pile up quickly. I’ve been trying to find crunchy, salty alternatives for summer snacking, and these Easy Baked Zucchini Chips are definite winners! Recipe: Lindsey Bareham’s roast chicken with lemon gravy, peas and asparagus A glass of white wine does wonders for the lemony gravy that goes with this lovely roast chicken. A hint of garlic and fresh thyme permeates the flesh. It’s delicious with the last of this season’s asparagus and peas. Serves 4Prep 20 minCook 60 min Ingredients