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RECIPE # 4604 ASPARAGUS PARMIGIANA Thursday Feb. 17, 2011

RECIPE # 4604 ASPARAGUS PARMIGIANA Thursday Feb. 17, 2011

CREATED Feb 17, 2011

CHEFF LEE MORRIS / THE PALM RESTAURANT

Asparagus Parmigiana

10 spears fresh asparagus, washed and ends trimmed

5 oz prepared marinara sauce

3 slices of Muenster cheese, rind removed

1 oz parmigiano reggiano cheese

4 oz blended oil

One egg, lightly beaten

Flour

Seasoned breadcrumbs

 

 

-Dip asparagus one at a time in flour, egg, then breadcrumb

-Heat a large sauté pan

-Add blended oil. When the oil is hot, add asparagus, cook until golden brown on all sides

-Pat dry with a clean towel

-Place the asparagus in an oven safe container, top with marinara sauce, sprinkle reggiano cheese over the sauce and top with Muenster cheese

-Place in oven under broiler until cheese is lightly golden brown

-Plate and serve with additional marinara sauce - Serves 2 -

 

Procedure: