I’ve had the ingredients on hand for this for a week but didn’t make it until today. Actually, I had not remembered that I needed two eggs for an unmade recipe and had only one egg left in the fridge, so I had to cut the sauce recipe in half. There was still sauce left over, so no worries.
I tried making my own breadcrumbs, and I have to tell ya, it was a pain. More difficult/time consuming than I expected. I have recently learned about panko breadcrumbs and plan to try those the next time I make this.
The original recipe calls for mayo in the sauce, but I’m not a big fan of mayo. We don’t have any on hand and we wouldn’t use it for anything else, so I just left it out (as you’ll see below), and the sauce was still quite tasty. It also called for asparagus and broccoli, but our broccoli went bad before I made these :( so we only used asparagus. After making the recipe as noted below, we had egg, breadcrumbs, and dipping sauce left, so this will easily make more than the dozen spears listed.
Parmesan-Crusted Veggies & Sweet Onion Sauce
- 12 asparagus spears, washed and ends snapped off
- 1 egg, beaten
- 3/4 cups of seasoned bread crumbs (if using plain crumbs, just season with salt and pepper, and italian spices, ie: onion, garlic, parsley, basil, paprika, etc.)
- 1/8 cup grated parmesan cheese
- 1/2 onion, sliced
- 1 tablespoon oil or butter
- 1/2 tablespoon brown sugar
- salt and pepper, to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 tablespoon spicy mustard
- 1/4 cup plain Greek yogurt
- Snap ends off of asparagus.
- In separate bowls, place beaten eggs and bread crumb/parmesan cheese mixture. I used the tray the asparagus came in for the egg and a dish for the breadcrumb mixture. Later I noticed that the recipe called for the stalks to be cut in half. Would have made this step simpler.
- Coat each stalk in the egg wash, transfer to the bread crumb mix and coat, then place on a cookie sheet. I didn’t spray or otherwise prepare the sheet and didn’t have issues with sticking.
- Bake in oven at 425 degrees for 15-20 minutes, until golden and crispy.
- While asparagus is baking, heat oil or butter in a pan on medium heat. Add the onions, sugar, salt, and pepper. Cook the onions, stirring occasionally until onions caramelize, 12-15 minutes.
- Transfer onions to a blender or food processor. Add the vinegar, honey, and mustard; blend until almost smooth.
- Transfer to a bowl, and mix in the yogurt.