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Asparagus Rafts Recipe

Asparagus Rafts

Prep Time 10 minutes Cook Time 10 minutes

Turn fresh asparagus into tasty, golden rafts with this playful recipe.

by Diane Forley Otsuka

What you'll need

  • 1/4 cup bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten with a fork
  • 16 small to medium asparagus stalks, trimmed and cooked*
  • Toothpicks
  • 2 tablespoons olive oil
  • Salt (optional)

Notes:

* How to cook it: Boil asparagus in salted water until the stalks are just tender, about 4 minutes, then chill them.

How to make it

  1. Measure out bread crumbs, cheese, and thyme into a large shallow bowl. Put flour on a plate. Put egg into a wide shallow bowl. Line up 4 asparagus stalks side by side on a cutting board. Skewer 4 toothpicks into the set of 4 stalks at about 1-inch intervals to hold asparagus together like a raft. Repeat with remaining asparagus.
  2. Dip each asparagus raft in flour, then egg, then bread crumbs, patting crumbs evenly, and transfer to a plate. In large nonstick skillet, heat oil until just hot, then gently slide in asparagus rafts and cook over medium heat until golden, about 3 minutes. Turn rafts over and cook other side until golden, about 3 minutes more. Sprinkle with salt if you want. Slice each raft crosswise between the toothpicks, then remove sticks.

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