Cooking Tips & Hints
                 Week 96 Featured Recipe
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(click for printable version of this recipe)
We chose to do someting with asparagus since we are picking fresh asparagus from our garden right now.
Mixer with whisk
Mixing Bowl
13 X 9 Baking dish
Baking sheet with rim
Baking sheet
Shallow bowl, such as pie pan

2 pounds asparagus, trimmed ( inch
salt & pepper
3 ounces Parmesan cheese, grated
  (1 cups)
3/4 cup fine bread crumbs
1 tbsp unsalted butter, melted and
pinch cayenne
2 large egg whites
1 tsp honey


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 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 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.