(this photo isn't mine, and it's copyright to it's website)
February and March is the perfect time for asparagus. This gorgeous, tasty, healthy vegetable is a wonderful addition to any meal.
Sure, it makes your pee neon and smelly, but it's a delicious food that can be prepared in a variety of ways.
When I tote the awesomeness of asparagus (which Barbara Kingsolver describes in Animal, Vegetable, Miracle as the most erotic of veggies), most people insist they don't know how to cook it.
While I am a fan of grilling it (brush it with some Caesar dressing and grill for 10 minutes or so, until soft but still a little al dente), or sauteing it (just remember that it will continue cooking when removed from the heat, so turn the heat off once they are bright green), I found another, even easier, way to cook it.
All you "I don't know how to cook" people, this one is for you.
- 1 bunch asparagus
- Some low-cal mayonaise (4 Tblsp, perhaps)
- White panko bread crumbs
- Preheat oven to 450 degree F.
- Wash the asparagus and trim it (I prefer using the 'snap' method, where you grab each stalk by either end and gently bend until it snaps at some location).
- Let the asparagus dry a moment.
- Put the mayonaise in a shallow bowl or plate and the panko in a shallow bowl or plate.
- Prep a casserole dish by lining it with foil or parchment paper, then spraying that lightly with cooking oil.
- Roll each stalk in mayonaise, enough to coat it somewhat.
- Once rolled in mayo, roll the stalk in the panko until it's coated as much as possible.
- Place in casserole dish (it's okay if they overlap or stack onto each other).
- Put casserole dish in the oven and cook for 20 minutes.
- When done, the panko should be golden brown (at least the ones on top). Let cool a minute, then dig in.