Breaded Asparagus Sticks Side Dish Recipe

5 1
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Breaded Asparagus Sticks Side Dish Recipe

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5 1
Publisher Photo
Even people who don't like asparagus will love this side dish. The Parmesan cheese makes this dish so appetizing.—Linda Ordorff, Waverly, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min.

Ingredients

  • 2 pounds asparagus spears
  • 1-1/2 cups grated Parmesan cheese
  • 1-1/2 cups soft bread crumbs
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • Dash hot pepper sauce
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Grated Parmesan cheese, optional

Directions

Cook the asparagus in a small amount of water until crisp-tender. Drain well. Combine 1-1/2 cups cheese and the bread crumbs on a plate.
In a shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes.
In a skillet, heat butter and oil on medium-high. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning remaining spears. Serve with additional cheese if desired. Yield: 6 servings.
Originally published as Breaded Asparagus Sticks Side Dish in Country Woman March/April 1991, p35

Nutritional Facts

1 cup: 237 calories, 17g fat (7g saturated fat), 97mg cholesterol, 698mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 13g protein.

  • 2 pounds asparagus spears
  • 1-1/2 cups grated Parmesan cheese
  • 1-1/2 cups soft bread crumbs
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • Dash hot pepper sauce
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Grated Parmesan cheese, optional
  1. Cook the asparagus in a small amount of water until crisp-tender. Drain well. Combine 1-1/2 cups cheese and the bread crumbs on a plate.
  2. In a shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes.
  3. In a skillet, heat butter and oil on medium-high. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning remaining spears. Serve with additional cheese if desired. Yield: 6 servings.
Originally published as Breaded Asparagus Sticks Side Dish in Country Woman March/April 1991, p35

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