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Crunchy parmesan & lemon asparagus!
My first YouTube in over a month drops this Friday just in time for Easter!! The full recipe for this super easy & light side will be apart of it. But you should save this recipe for all season long!
The full how-to has all the details but the most important takeaway here is cooking the asparagus. Be sure not to grab ones that are pencil thin or too thick where they’re woody or fibrous. We want right in the middle for a perfect cook! 8 minutes (roughly) in a 415° oven is all they need, we want toothsome yet firm, not mush.
As for toasting the panko, start on medium heat and just keep turning it. Once the breadcrumbs are covered in fat, they’ll take a few minutes to start drying again and toasting but once it starts to brown it’s gonna go quick so don’t step away!
I like to do a layer of cheese first before the breadcrumbs so they don’t get soggy, making sure to alternate with lemon zest and more cheese of course!
The dressing is almost like a thin aioli.
1 egg
1/2 tablespoon white balsamic or white vinegar
1 tablespoon lemon juice
2 tablespoon neutral oil
2 teaspoons honey mustard