Swe-Dishes: Krispigt Bakad Sparris (AKA Crispy, Baked Asparagus)July 3, 2019
Some of our favorite dishes come with a loud, satisfying “crunch” sound. But most of the time, that satisfying crunch usually means deep frying, which isn’t that great for our waistlines. That’s why we’re all about this recipe from our friend John Duxbury from SwedishFood.com.
This baked asparagus dish uses a batter and breadcrumb coating (Duxbury suggests panko), which gives you that golden, crispy taste – without the extra oil and fat that comes with frying.
- 1 lb. green asparagus (untrimmed weight)
- 3/4 c. breadcrumbs
- 1/4 c. Västerbottensost (note, you likely can’t get this in the U.S., but parmesan or cheddar would also work well)
- salt and pepper
- 2 tbsp. all-purpose flour
- 1 egg, lightly beaten
- 1/2 c. mayonnaise
- Preheat the oven to 200°C/400°F.
- Break the woody ends off the asparagus and discard (or keep for making soup). They should snap easily at the end of the woody part. Rinse them thoroughly to remove any grit and to ensure that spears are wet, so that the coating will stick.
- Sprinkle the flour on to one plate, add the lightly beaten egg on another plate (or a flat-bottomed bowl) and mix the breadcrumbs, cheese and some freshly ground black pepper on a third plate.
- Toss the asparagus spears in the flour, then in the beaten egg and finally in the breadcrumb mixture.
- Spread them out in a single layer on a wire rack on a baking sheet and bake for about 15 minutes until golden brown.
- Serve with a generous portion of good quality mayonnaise, either plain or lemon. Absolutely delicious!
- This recipe works best with Panko breadcrumbs as they are nice and crunchy. They are popular in Japanese cuisine and are widely available in Europe, Australia and America, usually alongside other Japanese ingredients.
- Serve the asparagus with some delicious homemade lemon mayonnaise. For SwedishFood.com’s recipe, click here.
- If you have any leftovers, the spears can be gently reheated: 10 minutes at 140°C/290°F.