Best Parmesan Crusted Asparagus Recipes

PARMESAN CRUSTED ROASTED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking pan with nonstick cooking spray.
• Cut the rough ends off the asparagus and place in prepared pan.
• Generously spray nonstick cooking spray on top of asparagus.
• Sprinkle Parmesan cheese in an even layer on top of asparagus.
• Season with salt and pepper, to taste.
• Place croutons in a resealable bag and crush using a rolling pin until fine crumbs form or place in a food processor.
• Sprinkle crouton crumbs on top of asparagus and spray again with nonstick cooking spray.
• Bake for 15-20 minutes, or until crumb topping is golden brown and asparagus can be easily pierced with a fork.

PARMESAN-CRUSTED CHICKEN AND ASPARAGUS WITH SAUCE MALTAISE

Steps:

• Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
• Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

ASPARAGUS AND PARMESAN CRUSTED QUICHE

Steps:

• For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes.
• For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.
• Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray.
• Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes.
• Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve.

PARMESAN-CRUSTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Mix 1 cup flour and 1 cup grated Parmesan cheese together in one bowl. Mix egg whites and chives together until foamy in a second bowl. Mix 4 cups shredded Parmesan cheese and 2 tablespoons flour together in a third bowl.
• Using tongs and working with one piece of asparagus at a time, coat asparagus in the flour mixture, shaking off the excess. Transfer to the egg white mixture; coat evenly and let the excess run off. Finally coat in the Parmesan cheese mixture, pressing gently so the cheese adheres. Place on the prepared baking sheet and repeat to coat remaining asparagus.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the asparagus is baking, mix mayonnaise, horseradish, ketchup, and Cajun seasoning together in a small bowl. Serve as a dipping sauce alongside asparagus.

ARUGULA SALAD WITH PARMESAN-CRUSTED CHICKEN, ASPARAGUS AND STRAWBERRIES PRINT RECIPE - (4.7/5)

Steps:

• Directions 1. For dressing, whisk together 1/3 cup olive oil, balsamic vinegar, raspberry jam, Dijon mustard, 1/4 teaspoon salt and pepper; set aside. 2. In a medium saucepan, bring 1 quart of water to boiling. Add asparagus and cook 2 minutes. Meanwhile, fill a large bowl halfway with ice water. Drain asparagus and plunge into ice water to cool. 3. In a shallow bowl, combine Parmesan cheese, bread crumbs, thyme and remaining salt; set aside. In a small bowl, beat eggs with a fork. Cut chicken breasts in half lengthwise. Coat chicken pieces with breadcrumb mixture, then beaten egg, and once again with breadcrumb mixture. In a nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chicken pieces. Cook on all sides until well-browned and cooked through, about 15 minutes, covering if needed. Remove to cutting board to cool slightly. Cut into 1/2-inch thick slices. 4. Arrange arugula, lettuce and endive on a serving platter or individual salad plates. Top with asparagus, strawberries and chicken. Serve with dressing.

PARMESAN CRUSTED ROASTED ASPARAGUS

Steps:

• 1. Preheat oven 425 degrees. Line a baking sheet with foil. Place a wire rack on top of foil. Set aside. Bring a large pot of water to a boil. Blanch the asparagus in the boiling water for 1 minute. Immediately drain and throw asparagus in ice water bath to stop the cooking process and keep its green color.
• 2. Place the eggs in one dish. Mix the breadcrumbs and parmesan together in another dish. Dip the asparagus in eggs and then dredge them in breadcrumb mixture.
• 3. Lay the asparagus in a single layer on rack. Drizzle with olive oil and salt.
• 4. Bake until browned about 7 to 1 minutes

PARMESAN CRUSTED ROASTED ASPARAGUS RECIPE - (4.6/5)

Steps:

• Prepare the asparagus by trimming off the woody ends. Sprinkle with kosher salt (not table salt) and fresh cracked pepper. Drizzle with olive oil (about 1 tablespoon). Mix together. On a Silpat Silicon Mat, or foil, or parchment paper (cleanup is easier this way) generously grate a thick layer of freshly grated Parmesan cheese (not the stuff in the green can... that is really cheap). Bake at 425°F for about 10 minutes. Allow to sit for a minute and serve. Fantastic!

PARMESAN CRUSTED ASPARAGUS

Steps:

• Adjust oven rack to middle position & heat oven to 450 degrees F. Line rimmed baking sheet with foil & spray with vegetable oil spray. Using fork, poke holes up & down stalks of asparagus. Toss asparagus with 1/2 tsp salt & let stand for 30 minutes on a paper towel line baking sheet.
• Meanwhile, combine 1 C parmesan, panko, butter, 1/4 tsp salt, 1/8 tsp pepper & cayenne in bowl. Transfer 1/2 of panko mixture to shallow dish & reserve remaining mixture. Using stand mixer fitted with whisk, whip egg whites & honey until foamy, about 1 minute. Increase speed to medium high & whip until soft peaks form, 2 - 3 minutes. Scrape into 13 x 9" baking dish & toss asparagus in mixture. Working 1 spear at a time, dredge 1/2 of asparagus in panko mixture & transfer to baking sheet. Refill shallow dish with reserved panko mixture & repeat with remaining 1/2 of asparagus.
• Bake asparagus until just beginning to brown, 6 - 8 minutes. Sprinkle with remaining 1/2 C parmesan & continue to bake until cheese is melted & panko are golden brown, 6 - 8 minutes. Transfer to platter. Serve.

LONGHORN STEAKHOUSE PARMESAN CRUSTED ASPARAGUS

Steps:

• Trim asparagus by removing the bottom inch, you can save the trimmings for soup stock. In a shallow bowl combine flour, grated Parmesan, and seasoned salt. Stir to combine the coating well. In another shallow dish add 2 cups of buttermilk. Coat asparagus first in flour, then dip into buttermilk and then dredge in the Parmesan coating again. Place the coated asparagus on a wire rack. Repeat with all asparagus.
• Allow asparagus to rest about 5 minutes before frying. Add enough oil to your cooking vessel to cover the bottom 2 inches. I like to use vegetable oil, corn oil, or even cotton seed oil. Heat oil to 350 degrees. Drop a few pieces in at a time, and fry until golden brown. Remove golden asparagus and allow to drain on a wire rack. You may want to serve this with some Ranch dipping sauce.