Asparagus - Parmesan Crusted

By mariannefeldman

http://www.crateandbarrel.com/EasterBrunch?cid=email&a=1800&email=[e-mail]
Parmesan-Crusted Asparagus
Serves 4 to 6

Ingredients

• 2 pounds thick asparagus, trimmed
• Salt and pepper
• 3 ounces Parmesan cheese, grated (11/2 cups)
• 3/4 cup panko breadcrumbs
• 1 tablespoon unsalted butter, melted and cooled
• Pinch cayenne pepper
• 2 large egg whites
• 1 teaspoon honey

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Using fork, poke holes up and down stalks of asparagus. Toss asparagus with 1/2 teaspoon salt and let stand for 30 minutes on paper towel–lined baking sheet.
2. Meanwhile, combine 1 cup Parmesan, panko, melted butter, 1/4 teaspoon salt, 1/8 teaspoon pepper, and cayenne in bowl. Transfer half of breadcrumb mixture to shallow dish and reserve remaining mixture. Using stand mixer fitted with whisk, whip egg whites with honey on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Scrape into 13 by 9‑inch baking dish and toss asparagus with egg white mixture. Working with 1 spear at a time, dredge half of asparagus in breadcrumb mixture and transfer to baking sheet. Refill shallow dish with reserved breadcrumb mixture and repeat with remaining half of asparagus.
3. Bake asparagus until just beginning to brown, 6 to 8 minutes. Sprinkle with remaining 1/2 cup Parmesan and continue to bake until cheese is melted and breadcrumbs are golden brown, 6 to 8 minutes longer. Transfer to platter. Serve.