ATK poked the asparagus with a fork to release moisture so they don't get soggy. They used egg whites beaten to soft peak with honey more for its sticky quality than for its sweetness. They mixed panko bread crumbs with the grated Parmigiano-Reggiano. When the asparagus was all lined up then they dumped more on top of the whole tray of lined up asparagus to form a super thick coating that melted and crusted together. As it cooled they broke apart the spears. They did this in two batches.
I think I'll do this on Tuesday.
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