Ingredients
Scale
For the breading:
- 2 cups whole wheat breadcrumbs
- 1/2 cup cornmeal
- 1/2 – 1 teaspoon granulated garlic
- 1/2 – 1 cup grated Asiago cheese (or Parmesan)
- 1 – 2 teaspoons Red Robin Seasoning
- Several fresh sprigs of tarragon & chives and a few oregano or basil leaves
For the asparagus:
- About 2 lb. of asparagus
- 1 Tablespoon olive oil
- Chive flowers, for garnish (if you have them on hand)
- A squeeze of lemon juice (optional)
Instructions
- Preheat the oven to 425 F. Spray a 9 x 9 x 2 inch pan with cooking spray.
- Make the breadcrumb mixture by blending up all the ingredient in a handi chopper or food processor until the herbs are all finely chopped and the breading is a fine crumb.
- Wash the asparagus, then cut the spears so they are the right length to lay straight in the pan. Take any end pieces and layer them in a single layer on the bottom of the pan, then arrange the rest of the spears on top.
- Drizzle the asparagus with olive oil, season with Red Robin Seasoning & fresh ground pepper, then sprinkle about 1/2 cup of the breadcrumb mixture over the center of the asparagus. Bake for about 20 minutes or until you can pierce a piece easily with the tip of a sharp knife. Squeeze lemon juice over the dish, garnish with chive flowers (if desired) and serve!
Notes
You will have LOTS more breading than you need … use it on fish or chicken or save it in a sealed container in the freezer for future fast & easy meals.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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