May is asparagus month so Corey and I couldn’t resist the bright green lanky stalks popping up around the market. We wanted to include a recipe for this post but we could not simply agree on just one. Corey wanted an excuse to fire up the grill again this weekend and I wanted to use my new Pampered Chef baking sheets! Therefore, battle asparagus happened. Corey and I went our separate ways after the market to see who could create the best version of our fresh asparagus [spoiler alert: I win ;)]. We did play by some rules: the recipe had to be quick (we had to leave in an hour), simple (our cupboards were bare), and delicious (market shopping makes you hungry!). Please find our recipes below and let us know who won because we are keeping score.
Both recipes involve simple prep work when cooking asparagus. First you need to wash it well, if you have some white vinegar handy you can let the asparagus soak in a bowl of water and a few splashes of vinegar to help remove any existing residue. But with the farmer’s market asparagus, we had no trouble at all. Next you need to break off the woody ends of the stalks. The tops of the asparagus are flexible and as you move downward you can feel it start to get stiff. You know you hit the spot when you can hear a crisp snap. Even though we don’t need the ends for these two recipes, they are handy in stocks so don’t be so quick to toss them out.
Corey’s Grilled Asparagus:
4. Set up your working station with an assembly line including your floured asparagus, egg wash, panko crumbs, and baking sheet
5. Take one stalk at a time as you roll it in the egg wash and then the panko crumbs. Repeat with the remaining asparagus and arrange them carefully onto the baking sheet
6. Bake for about 15 minutes till they are golden brown
7. Plate and serve