Tag Archives: Crispy

How to Make Crispy Parmesan Asparagus Sticks

Crispy Parmesan asparagus sticks are wonderful appetizers that taste like slender, crunchy vegetable fries. They also taste just as good if your asparagus is starting to go limp, so this is a quick appetizer you can make even if your asparagus isn’t fresh and crispy.


Edit Ingredients

Servings: 2

Prep time: 15 minutes

Cook time: 15 minutes

  • 2 egg whites
  • 1/4 cup flour
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste


Edit Steps


Preparation

  1. Preheat your oven to 425°F/220°C. Place a wire rack on top of a baking sheet and coat the rack with a nonstick vegetable oil spray.
  2. Snap off the tough ends of each asparagus spear. Alternatively, place the spears on a cutting board and slice off the tough root ends.


Making the Batter and Coating

  1. Lightly whisk the egg whites in a small, deep bowl.
  2. Transfer the egg whites to a flat plate once they begin to get fluffy.
  3. Stir together the panko breadcrumbs, flour and cheese in another bowl.
  4. Lightly season the bread crumb mixture with salt and pepper.
  5. Transfer the crumbs to a shallow plate.


Coating the Sticks

  1. Coat each asparagus spear in the egg white mixture.
  2. Dip each spear in the breadcrumbs. Roll each stick around until they’re completely covered in the crumbs.
    • If the crumb coating won’t stick to the spear, dip the asparagus back into the egg whites and re-roll it into the breadcrumbs.


Baking the Sticks

  1. Lay each coated spear on the wire rack.
  2. Place the spears in the oven. Bake them for 15 minutes, or until the spears are golden brown and crispy on the outside.
  3. Remove the sticks from the oven. Place them on a serving platter.
  4. Serve the crispy Parmesan asparagus sticks. Serve with a dipping sauce if desired.
  5. Finished.


Edit Tips

  • Thick asparagus spears will taste extra crunchy.
  • These crunchy spears don’t need a dipping sauce, but you can quickly whip together something as simple as mayonnaise and a dab of mustard.
  • You can use regular breadcrumbs instead of Panko breadcrumbs, but your appetizer won’t be as crispy.
  • If you don’t have a wire rack, you can fashion one out of some foil. Simply take a piece of aluminum foil larger than your baking sheet and crinkle it into a ball. Then quickly un-crinkle it and lay it on your baking sheet. It will be somewhat lumpy, but that is the effect you want. This will allow the spears to get toasted on all sides by the hot oven air.


Edit Warnings

  • The asparagus spears will not turn out crispy if cooked in a microwave oven.
  • Be sure to place a baking sheet underneath your wire rack to catch the crumbs as the asparagus spears are baking.


Edit Things You’ll Need

  • Bowl
  • Whisk
  • Shallow plates or bowls
  • Cutting board
  • Knife
  • Baking sheet
  • Wire rack
  • Aluminum foil (optional)
  • Serving plate


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How to Make Crispy Edamame

While freshly steamed edamame are a delightful treat, crispy, crunchy edamame are simply divine. Toss these wonderful green soybeans with Parmesan cheese and you’ll have a treat fit for any time of day.


Edit Ingredients

  • 1 12-ounce/340g bag of frozen or fresh edamame (fresh soybeans)
  • 2 tablespoons olive oil
  • ¼ cup of freshly grated Parmesan cheese
  • Salt and pepper, to taste


Edit Steps


Preparing the Edamame

  1. Preheat oven to 400°F/200ºC. Some oven temperatures vary so check your oven to get a good idea on heat.

    • Prepare the pan before roasting the edamame. Liberally coat with 1 tablespoon of olive oil to keep the edamame from burning. Since edamame has a slippery exterior, choose a pan that has sides. If the edamame slips toward the sides, this means the beans won’t end up in the oven.
  2. Prepare the edamame. Rinse the defrosted edamame in a colander under cold water. Drain all the water off the soybeans completely to ensure that they will crisp well in the oven.

  3. Spread the edamame across the bottom of the cooking pan. Ensure that the edamame is spread evenly throughout the pan, in a single layer. The beans should not be lumped on top of each other.
    • Use the remaining tablespoon of olive oil to drizzle over the top of the edamame. You may need more olive oil depending on the coverage. Coat each bean well in the oil so that the cheese, salt and pepper adheres evenly.

    • Sprinkle cheese over the top of the edamame. Be sure to hit every soybean with the Parmesan.

    • Add a dash of salt and pepper to taste. You may want to pull back on adding too much salt as the Parmesan cheese is already fairly salty.


Baking the Edamame

  1. Place the dish of edamame in the oven. Bake the uncovered dish for approximately 15 minutes on the center rack of the oven. In order to avoid burning the beans make sure the rack is not too close to the oven heaters.
  2. Check the edamame after eight or nine minutes have passed to check for doneness and consistency. You are looking for that golden brown color. You may want to flip them over and add more cheese if they are cooking too quickly.

  3. Allow the edamame to cool before serving. Whether you are topping a salad or meal with the beans or serving them for a snack, allow them to cool slightly first.

  4. Finished. Use crisp edamame to top salads or to sprinkle in soups. Instead of croutons, use this carb-friendly options.


Edit Tips

  • Instead of sprinkling Parmesan cheese, add garlic or onion powder.
  • Try this recipe using peppers or green beans instead of the edamame.


Edit Warnings

  • Avoid substituting olive oil with non-stick cooking spray. The edamame will turn soggy instead of crisp; the olive oil is essential.
  • If you don’t drain the edamame properly, the recipe could turn out chewy instead of crispy. Consider going the extra mile and gently pressing the beans between two dish towels to remove any excess water before baking.


Edit Things You’ll Need

  • Suitable baking dish with higher rims
  • Tea towel, clean, for pressing out excess water
  • Colander


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