To check out: Crispy Baked Asparagus Fries
- Thread starter meryl
- Start date
Where?Where?! The one from 2005 is different-it tosses the asparagus in a mayonnaise mixture. Here's
the link:
(Glad you liked it!)
http://www.epicurious.com/recipes/food/views/Roasted-Sesame-and-Panko-Coated-Asparagus-with-Soy-Ginger-Drizzle-241905
the link:
(Glad you liked it!)
http://www.epicurious.com/recipes/food/views/Roasted-Sesame-and-Panko-Coated-Asparagus-with-Soy-Ginger-Drizzle-241905
G
Guest
Guest
Did you do the mayo or egg?
I made these last evening. Something I would do differently if I made them again is to....
...use really plump asparagus stalks and I personally would peel them before dredge/egg wash/crumb & parmesan coat.
I used lovely fresh medium stalk asparagus and followed the directions to the "t". When I took out of the oven the crumb mixture was lovely and browned, they looked delicious. I did not over bake them but they came out a bit dry and withered, without much flavor. I made a chipotle aioli which was a nice compliment but if I make again I will use a different type of asparagus and will just slather the chipotle aioli on the stalks then roll in the crumbs/parmesan before baking.
This recipe gets an "A" for presentation though- looks beautiful on a plate.
...use really plump asparagus stalks and I personally would peel them before dredge/egg wash/crumb & parmesan coat.
I used lovely fresh medium stalk asparagus and followed the directions to the "t". When I took out of the oven the crumb mixture was lovely and browned, they looked delicious. I did not over bake them but they came out a bit dry and withered, without much flavor. I made a chipotle aioli which was a nice compliment but if I make again I will use a different type of asparagus and will just slather the chipotle aioli on the stalks then roll in the crumbs/parmesan before baking.
This recipe gets an "A" for presentation though- looks beautiful on a plate.
I had a guy deliver mulch a few weeks ago, he was checking out the garden area. He said he LOVES a
lemon asparagus. He implied it was a derrivative of the normal asparagus shoots and hard to get. I thought he said basil flavored also, but that would not make sense. He says they taste wonderful, look nice, easy maintenance, etc. He is not sure where to find it, but was encouraging me to look into it.
It was new to me... Kind of like when they came up with purple tomatoes.
lemon asparagus. He implied it was a derrivative of the normal asparagus shoots and hard to get. I thought he said basil flavored also, but that would not make sense. He says they taste wonderful, look nice, easy maintenance, etc. He is not sure where to find it, but was encouraging me to look into it.
It was new to me... Kind of like when they came up with purple tomatoes.
dawn_mo
Well-known member
I have thought about infusing asparagus with other flavors.
By infusing them, I mean cutting off some of the tough ends and soaking the spears in a "flavored" liquid of some sort. They are usually sort of dry because they were harvested awhile before they actually get to the store. I know when I make pickled asparagus, the asparagus absorbs some of the brine. That was what made me think about infusing them with flavors, lemon, wine, basil, garlic, etc. Sort of like cut flowers absorbing food coloring. If anyone tries this, let us know what happens.
By infusing them, I mean cutting off some of the tough ends and soaking the spears in a "flavored" liquid of some sort. They are usually sort of dry because they were harvested awhile before they actually get to the store. I know when I make pickled asparagus, the asparagus absorbs some of the brine. That was what made me think about infusing them with flavors, lemon, wine, basil, garlic, etc. Sort of like cut flowers absorbing food coloring. If anyone tries this, let us know what happens.