04.28.09
rosemary & parmesan crusted asparagus
It’s that happy time of year again here in New York when green things start arriving at the greenmarket. Asparagus is one of those gems and I decided it was time to give the little green spears a chance. I’ve tried them here and there, but they just never really did it for me. Then one day Aaron and I had lunch at Spitzer’s and we kept seeing these plates come out with the most delicious looking golden rods. We quickly ordered ourselves a plate and wouldn’t you know, I became a fan of asparagus. They were rolled in bread crumbs and sesame seeds, then fried and served with a buttery lemon dipping sauce. I mean come on, what’s not to like? With that on my mind, I decided to try my own version of the crusted asparagus to see if I had what it takes to make asparagus appetizing.
Instead of using sesame seeds I decided to go the herbal route and use some fresh rosemary I had on hand. I combined that with a bunch of breadcrumbs and some freshly grated parmesan cheese. I first blanched my asparagus to ensure that it was cooked, because I wasn’t sure that frying it would do the trick. Once the asparagus had cooked for a few minutes I put it in an ice bath, patted it dry and then started the coating process.
I prepared 3 plates, one with flour, one with a whisked egg and the last with the breadcrumb mixture. I coated each spear with with each, one after the other until they were all coated and lovely. Next I prepared a pan with enough oil to cover the bottom of the pan. Once it was hot enough, I placed the spears in it and let them brown. While the first side was getting nice and crispy, I squeezed a lemon and added the fresh lemon juice to some melted butter to use as my dipping sauce. When the first side was nice and golden, I flipped the asparagus to get the other side equally as crispy.
When they were all cooked, I laid them all on a paper towel for a minute or two to let the excess oil drain off. Then it was the moment of truth. Would all that work be worth it? I have to say yes, although next time I’d make more because they were delicious, but it was a bit much for only a few spears of asparagus. I loved the flavor that the rosemary added and the extra crunch of the bread crumbs. Oh, and that citrus butter dipping sauce was good stuff. Now I’m off to conquer more veggie fears!
rosemary & parmesan crusted asparagus
makes 1 bunch of asparagus (about 12 spears)
1 bunch of asparagus
1 cup bread crumbs
1 tablespoon fresh rosemary, finely chopped
2 tablespoons parmesan, finely grated
1 egg
1/2 cup flour
1 lemon, juiced
2 tablespoons butter, melted
oil
ice
1
Fill a bowl with ice water and set aside. Bring a medium pot of water to boil and cook asparagus, 3 minutes for thin spears, 5 minutes for large spears. Immediately place asparagus in ice water.
2
Combine breadcrumbs, rosemary and parmesan and spread on a large plate.
3
Whisk egg and place in a large bowl or sided pan.
4
Spread flour on a plate and create a prep station so you have the flour plate, egg bowl and breadcrumb plate in a row.
5
Pour enough vegetable oil in a large frying pan so it completely covers the bottom. Place over medium heat.
6
Take the first asparagus spear and coat 4-5 inches of the stalk with flour (it may take a few rolls). Next dip it in the egg mixture, then coat it in bread crumbs. Repeat with all asparagus spears.
7
Place the asparagus in the hot oil and cook for about 3 minutes on each side, or until each side is golden.
8
Melt about butter in a small bowl. Squeeze the juice of 1 lemon and add to the bowl.
9
Serve asparagus with lemon butter dipping sauce.
15 Comments so far
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What a great idea! Have never had breaded asparagus but these look divine! Fresh local in-season asparagus is a special thing…you might try roasting it in a hot oven and grilling it. A bit easier but it gets all caramelized and delicious.
I love asparagus naked, but this just looks so fabulous.
I’ve never eaten asparagus like this, it looks wonderful!
I love asparagus, and those look fantastic! I must try this!
oh wow! gotta tell my mum abt this or i’ll make this!! ha. my brothers hate vegs and this might change their mind:P
What a good idea! These would be great as a passed hors d’oeuvre — a fresher alternative to the ubiquitous prosciutto-wrapped asparagus spear.
My mom used to serve steamed asparagus topped with breadcrumbs browned in a little butter as an everyday side dish. It’s one of those combinations that’s just so much better than the sum of its parts. With a little minced rosemary tossed into the breadcrumbs and a squeeze of lemon on top, it’d basically be the lazy man’s version of this recipe, in case you’re ever craving the flavor combo but don’t feel like dealing with dredging.
I have made a variation of these before and they are so DAMN good. I use panko bread crumbs and they are so tasty!!
Wow, those look fantastic! Great idea!
I’ve never had it like this and sounds AMAZING I’m going to give it a whirl!! thanks!
[...] between asparagus and broccoli. Luckily I don’t have to pick. (@ Apple Pie, Patis & Pate) Rosemary and Parm crusted Asparagus - This is a pretty inventive way to serve asparagus. Awesome finger food. (@ Eat make read) [...]
I wish I’d read this one before I steamed my fresh Michigan asparagus tonite;-) Will try version this within a week!
What we usually could order from the restaurants here is stir fried asparagus with scallop. This is a new way to serve asparagus.
I tried this tonight. Even with the mistake I made (read the recipe too quickly, and mixed the flour in with the other dry ingredients), it still turned out well. I don’t like asparagus, and I ate the whole thing myself. I can see using the same breading with other veggies… like maybe slicing cauliflower instead of breaking it up… ooooh.
Thanks!
These look amazing! I hope I can still find fresh asparagus and don’t have to hold off until next year!
[...] and finished with some Parmesan, we’re always looking for new ways to serve it. I found this recipe while browsing Tastespotting a few weeks [...]