"Food is our common ground, a universal experience." - James Beard

Sunday, October 24, 2010

Crispy Asparagus

This is the other wonderful recipe that I have tried from my new The Greeks Have a Recipe for It cookbook.  I can't wait to try others!  I made this dish because I love asparagus but always cook it the same way.  It made a great side to the stuffed eggplant that I posted last time.  I will definitely be making this often!

Crispy Asparagus
3 lbs. asparagus
1 tbsp. grated Kefaloteri cheese*
1/2 cup flour
1 egg
3 tbsp. dry white wine
1 cup dry bread crumbs
1/4 tsp. garlic powder
1/2 cup vegetable oil
Salt and pepper to taste

Wash and trim off tough ends of asparagus stalks.  Dip stalks first in flour, then in egg beaten with wine and then into bread crumbs, that been combined with cheese, garlic powder, salt, and pepper.  Saute in oil for 8 to 10 minutes or until tender.  More grated cheese may be sprinkled on top when serving.  

*I used Parmesan.

1 comment:

  1. Mmmmm we love asparagus! This sounds wonderful... hope Oktober Fest went well!


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