Asparagus Parmesan: White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds asparagus
1 tablespoon grated Parmesan cheese
1/2 cup flour
1 egg
2 tablespoons dry white wine
1 cup dry bread crumbs
1/4 teaspoon garlic powder
1/2 cup olive oil
1 teaspoon salt
freshly ground black pepper
Break off tough ends of asparagus stalks. Dip stalks first in flour, then in beaten egg ixed with wine, and then crumbs combined with cheese, garlic powder, salt, and pepper. Saute in olive oil for 10 minutes or until tender.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds asparagus
1 tablespoon grated Parmesan cheese
1/2 cup flour
1 egg
2 tablespoons dry white wine
1 cup dry bread crumbs
1/4 teaspoon garlic powder
1/2 cup olive oil
1 teaspoon salt
freshly ground black pepper
Break off tough ends of asparagus stalks. Dip stalks first in flour, then in beaten egg ixed with wine, and then crumbs combined with cheese, garlic powder, salt, and pepper. Saute in olive oil for 10 minutes or until tender.
Serves 6.
