Two Healthy Asparagus Recipes

asparagusCrescent Roll Asparagus Rollups (courtesy of tastykitchen.com)

  • 16  Large Stalks Fresh Asparagus
  • 8 ounces, weight Canned Reduced-Fat Crescent Roll Dough
  • 2 Tablespoons Extra Virgin Olive Oil
  • ¼ cups Shredded Pecorino Cheese (Parmesan Works Nicely As Well)
  • Salt And Pepper, to taste

Preheat oven to 375°F.

Cut or break the tough bottoms off the asparagus stalks.

Open your can of dough and lay out the dough on a work surface. Take 1 triangle of dough and cut it directly down the middle making 2 equal-sized parts. (If making more than 16 asparagus spirals you can cut 1 triangle into more pieces—this will make the dough on the spiral thinner.)

Starting at the tip of an asparagus stalk, gently press and wrap one end of the crescent roll dough strips into the top until it’s secured. Slowly spin the asparagus stalk allowing the dough to spiral around the stalk. Continue until all dough has been wrapped around.

Do this until all of the asparagus stalks have been wrapped.

Place all wrapped asparagus on a foil lined baking sheet.

Lightly drizzle olive oil over the tips of asparagus. (You just need a little bit!)

Season with salt and pepper.

Cover with grated Pecorino cheese. (You really can use any cheese you want. I had Pecorino because my idol Giada De Laurentiis told me to buy some! She always has the prettiest nails …)

Bake for 11-13 minutes (follow the baking directions on the crescent roll package), or until bottoms are golden brown. Be sure to watch because the bottoms will get much darker than the tops. Serve hot!

breaded asparagusPanko Breaded Asparagus with Pecorino Romano and Thyme

  • 1/2 bunch asparagus (8 to 10 spears)
  • 1 c Panko breadcrumbs
  • 1/2 c flour with sprinkle of salt
  • 1 egg
  • Salt and pepper to taste
  • 1/4 c Pecorino Romano cheese, grated

Olive Oil

Preheat oven to 375 degrees.

Wash, dry and trim off the tough bottom portions of the asparagus.

Place the flour in a shallow dish. In another dish, beat the egg with 1 tablespoon of olive oil, the salt and the pepper.

Working in batches, dredge the asparagus spears first in the flour, then in the egg and then in the breadcrumbs. Transfer the breaded asparagus spears to the empty dish. Repeat this procedure until all the asparagus spears have been breaded.

Brush olive oil onto a baking sheet that is large enough to accommodate all of the asparagus (I used a half-sheet pan). Place the oiled baking sheet in the oven for about 5 minutes to heat the oil. Watch the baking sheet carefully to make sure the oil does not smoke or burn.

Carefully remove the baking sheet from the oven and place the breaded asparagus spears on the baking sheet (it’s OK if they touch). Do not roll the asparagus spears in the oil (this will cause the breading to get soggy and fall off).

Bake the asparagus for 35-40 minutes, or until golden and lightly sizzling. Remove from the oven and allow to stand for 5-10 minutes before serving–this will allow them to cool off a bit and let the breading “set” so that its crispy texture remains intact.

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