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| Parmesan Crusted Yummy Goodness |
Let me start off by saying....I may have had a wine or two and no children were harmed in the making of this side dish. I guess one should probably be a fan of the asparagus to really appreciate or enjoy Parmesan Crusted Asparagus. I love asparagus, and so this was a labor of love for me. It was fairly involved to just be a side dish. Lots of steps and picture taking to be met with 2 out of 3 children putting their feet down and freely saying they were not happy about the prospect of this particular green vegetable being served at dinner. My little guy was all smiles and laughing while I was "giving the asparagus a bubble bath" and then I broke the news that we weren't just "cleaning" the vegetables...it was what was for dinner. As you can clearly see from the picture below, this went over like a lead balloon. My daughter (conveniently) made herself scarce for dinner. So it was asparagus for 3.
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| Mark Henry realizes this is what if for dinner |
I cannot describe how wonderful Cook's Country's Parmesan Crusted Asparagus was. I love, love, loved it. As I drank wine, basking in the fact my asparagus looked exactly like the picture in the magazine, I was struck by the thought that my children are a lot like these asparagus. It was definitely an endeavor to cook. A lot of work and time went into making them. Lots of dirty dishes and steps. Heck, there were even tears shed, but if given the opportunity, I would absolutely do it again. At least that's what I tell myself as I refill my glass and look toward my, now overflowing, sink.
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| The Ingredients |
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| Foamy Egg Whites and Honey |
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| Whipped Egg Whites and Honey |
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| The Breading Station |
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| Voila! One Hour Later.... |
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| Cook's Country April/May 2012 |
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