Crunch Crazy Asparagus Spears Food

ASPARAGUS SPEARS-APPETIZER/HORS D'OEUVRES

Steps:

• Cut bacon in half strips.
• Fry in a pan until just beneath Crisp Not to limp.
• Lay on paper towels to degrease the Bacon.
• Cut Asparagus into 5/6 inch lengths. Pick thin Stems not thick. Steam the Asparagus in a Steamer until Tender.
• Cut cheese into thin strips about 5x1/2 inches long.
• Melt Butter.
• White bread. Cut off the crust, and roll out thinly with a rolling pin.
• Lay Asparagus, bacon and cheese on a diagonal into the bread.
• Roll the bread upward and seal with butter.
• spread Butter on top so to brown.
• Put into Broiler until Bread is Browned.
• Serve.

SPICY ASPARAGUS SPEARS

Steps:

• In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.

PANKO-CRUSTED ASPARAGUS SPEARS

Steps:

• Preheat oven to 450°F Line a baking sheet with foil; coat with cooking spray.
• Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl.
• Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.
• Combine panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.
• Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining miso mixture as a dipping sauce.
• TIPS & NOTES.
• Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets.
• Although we typically use whole-wheat panko-style breadcrumbs, for this recipe we recommend using white, Japanese-style panko breadcrumbs for the best texture and flavor. Look for them in the Asian-food section of most supermarkets or near other breadcrumbs.