Spring is here and asparagus is totally in season! I am always looking for different ways to prepare this green, and this recipe is sooo different from anything else I've ever come across. It's best to use the pencil thin asparagus because they are much more tender.
one lb. of asparagus
Cut the ends off of the asparagus and then cut each stalk in half.
2 cups of Panko bread crumbs and 1 cup of sliced almonds
Blend the two together in food processor or blender.
1 cup flour
2 eggs lightly beaten
Roll stalks in flour and then dip them into the beaten eggs. Roll them in the nut and Panko mixture and place on a jelly roll pan which has been coated with cooking spray.
Season generously with salt and pepper and then bake in an oven preheated to 375 degrees for about 35 minutes. The asparagus should be golden brown.
To make the dipping sauce blend together equal parts of sour cream and mayonnaise. Add crumbled blue cheese, a touch of blue cheese dressing and a splash of lemon juice and mix.
This recipe has been adapted from the blog Spoon Fork Bacon.
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