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Asparagus Rafts
Photo by: Spoonful
Asparagus Rafts
Ingredients: 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 and Salt
Directions: 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. 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. Slice each raft crosswise between the toothpicks, then remove sticks.