 |
|
|
|
|
|
|
| |
|
|
PREPARATION:
Adjust
oven rack to middle position and
heat oven to 450 degrees. Line
rimmed baking sheet with aluminum
foil and spray with vegetable oil
spray. Using fork, poke holes up
and down stalks of asparagus. Toss
asparagus with ½ tsp salt and let
stand for 30 minutes on a paper
towel-lined baking sheet.
Meanwhile, combine 1 cup Parmesan,
bread crumbs, butter, 1/4 tsp salt
& 1/4 tsp pepper, and cayenne
in bowl. Transfer half of the
bread crumb mixture to shallow
dish and reserve remaining
mixture. Using a mixer fitted with
whisk, whip egg whites and honey
on medium-low speed until foamy,
about 1 minute. Increase speed to
medium-high and whip until soft
peaks form, 2 to 3 minutes. Scrape
into baking dish and toss
asparagus in mixture. Working 1
spear at a time, dredge half of
asparagus in bread crumbs and
transfer to baking sheet. Refill
shallow dish with reserved bread
crumb mixture and repeat with
remaining half of asparagus.
Bake until just beginning to
brown, 6 to 8 minutes. Sprinkle
with remaining ½ cup Parmesan and
continue to bake until cheese is
melted and bread crumbs are golden
brown, 6 to 8 minutes. Transfer to
platter, and serve. |
 |
| (CLICK ANY
PICTURE TO ENLARGE) |
 |
|
|
|
|
|
|
