Gluten-free Baked Parmesan Asparagus Spears

Thanks to Bountiful Baskets, we often have a surplus of delicious fruits and vegetables, and we enjoy finding new ways to enjoy them. Recently I came across a recipe for breaded asparagus. It looked interesting, but it wasn't exactly what I wanted, so this is what I came up with...shown with a nice glass of chardonnay.

So...here is where we started...

 

I started with Glutino gluten-free crackers. This package comes with two inner packets, and I used one of these. I put them in a zipper-top bag and crushed them with a rolling pin until they were reduced to coarse crumbs. Grate the Parmesan and mix that in - along with your choice of seasoning.

 

Next up - the asparagus! I snapped off the woody bottoms by digging my thumbnail in then snapping off the part below that. If you can't dig your thumbnail in, then you need to move up higher on the stalk until you can.

 

The flour will go in it's own pan - one large enough to hold your asparagus makes the process easier. Toss it around in the flour and shake off the excess. You aren't trying for a heavy flour coating, you just want the egg to be able to stick well.

 

Ready to dip in the eggs...

 

Your two beaten eggs will go in their own pan. If you are concerned about not having quite enough, you can mix in a little water. You do, however, want to make sure this mixture is beaten very thoroughly.

 

The egg-covered spear is now dredged in the crumb/cheese mixture. If you'd like, you can pile it up and press gently. They line them up in your oil-sprayed pan.

 

Ready to bake! 400 degrees for about 17 minutes is what we ended up with.

 

And here they are! Lightly browned and nice and crispy!

 

We served them up with chicken thighs that were coated in a coffee-chipotle rub, which is why we used the chipotle seasoning in with the crumbs and cheese. You can use whatever seasoning you like. If were were having pasta, I would have used Italian seasoning.

Enjoy!

Gluten-free Baked Parmesan Asparagus Spears

1 package (from a box) of Glutino gluten-free crackers, crushed
3/4 fresh, grated Parmesan, cut into smaller strands

1/2 teaspoon seasoning of your choice. I used Chipotle seasoning, but you could use Italian, Old Bay or what ever suits your palate

2 eggs

1/4 - 1/2 cup gluten-free flour

2 bunches asparagus, woody stem-portions removed

1.  Preheat the oven to 400 degrees.

2.  Mix the cracker crumbs, Parmesan, and seasoning in a bowl.  

3.  In a separate bowl, thoroughly whisk the eggs and transfer them into a pan/dish large enough for dipping asparagus spears.  

4.  Use another pan/dish for the flour and set up an assembly line: Flour, eggs, crumb/Parmesan mix and baking pan.

5. Dredge the asparagus in the flour, and shake off the loose flour. It doesn't need to be fully coated, you just want it to be nice and dry so the eggs will stick.

6.  Next dip in the eggs, and then into the crumb/Parmesan mix.  Coat evenly and place on rimmed baking sheet that has been sprayed with oil. Repeat with each asparagus.

4.  Bake for 15-20 minutes or until the bread crumbs are golden brown.