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Asparagus Parmesan
Chef John J. Vyhnanek
Ingredients
16 spears asparagus, trimmed, peeled and blanched in boiling salted water
1 tablespoon parmesan cheese, grated
1 large egg, beaten plus 1 tablespoon cold water
1/2 cup flour
1 cup bread crumbs, fresh made, crust removed
1/2 teaspoon garlic, freshly minced and peeled
1/2 teaspoon salt
1 pinch ground white pepper
Directions
Trim, peel and blanch the asparagus in boiling salted water for one minute. Remove and cool in cold water; drain well. Dip the spears in the flour that has been seasoned with the salt and pepper, then into the beaten egg and water mixture, then into the bread crumbs (to which the grated cheese and garlic has been added); coat well with the crumbs. In a frying pan heat the oil over medium-high heat, add half of the spears and saute on all sides until golden in color, drain on paper towels and keep warm while you cook the remaining spears. Makes two servings.
Suggestions
Serve with a marinara sauce and additional grated cheese over freshly cooked thin spaghetti.
