Asparagus Made Easy

(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. Preheat oven to 450 degree F.
  2. 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).
  3. Let the asparagus dry a moment.
  4. Put the mayonaise in a shallow bowl or plate and the panko in a shallow bowl or plate.
  5. Prep a casserole dish by lining it with foil or parchment paper, then spraying that lightly with cooking oil.
  6. Roll each stalk in mayonaise, enough to coat it somewhat.
  7. Once rolled in mayo, roll the stalk in the panko until it's coated as much as possible.
  8. Place in casserole dish (it's okay if they overlap or stack onto each other).
  9. Put casserole dish in the oven and cook for 20 minutes.
  10. When done, the panko should be golden brown (at least the ones on top). Let cool a minute, then dig in.