At the farmers market I picked up some absolutely beautiful fresh asparagus that was grown in a town not far from my own. I swear they were the longest stalks I've seen! So since I had an abundance, I was anxious to try out a new way to prepare them and as soon as I saw this one on tastespotting, I knew that was the one to try! I was definitely inspired by this recipe, but went off on my own in terms of how to prepare it. The original recipe calls for frying the asparagus but I hate frying things so I just roasted it. Either way, it was fantastic and definitely a way I will be making asparagus again!
Adapted from Eat Make Read
1/2 - 1 bunch of asparagus, rinsed, dried and with the ends trimmed off
1 cup plain Panko bread crumbs
1 tsp. dried rosemary
2 tablespoons Parmesan, finely grated
splash of milk (I use skim)
1/2 cup flour
Preheat oven to 375 and line a large baking sheet with foil and spray with non stick spray. In a small bowl, whisk together eggs and milk. Create a breading station by putting flour, salt and pepper (to taste) on one plate, egg mixture on another plate with high sides, and on a separate plate add Panko bread crumbs, rosemary and parmesan cheese and stir lightly to combine. Dip the ends of the asparagus in the flour until coated, then the egg mixture, and finally roll in Panko mixture until the ends of the spears are completely coated. Line on baking sheet and bake for aprox. 15 minutes, or until panko is browned and asparagus is cooked though.