Originally this recipe was meant for zucchini spears and I think I will try it with some soon. I just had a bushel of asparagus and thought, "What the heck!? Try it." They were really good! However next time I will look for a bushel with spears that are a little more thick. The asparagus I had were a little thin so they didn't turn out very crispy.
Jason made a delicious teriyaki ranch dipping sauce to go with the asparagus. Delish!
Ingredients:
- a bushel of asparagus or about 1 pound of zucchini
- 1 cup of Italian-seasoned panko bread crumbs (the Japanese style bread crumbs)
- 2 eggs
Directions:
1) Preheat the oven to 425 degrees.
2) Whisk the 2 eggs together in a shallow pie plate and set aside. Put the bread crumbs in another pie plate and set aside.
3) Cut about 1 inch off of the asparagus spears and rinse. Or if you're using zucchini, cut the ends off and the cut them into spears.
4) Dip the spears into the eggs and let excess drip off. Then roll in the bread crumbs and place on a baking sheet. Repeat until all spears are covered.
5) Bake for 10 minutes, remove from oven, flip, and bake for another 10 minutes.
6) Serve immediately. Voila!
Get Cookin'!
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