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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Use as a side dish or appetizer. This recipe comes from the The Joanne & Rick Pitino Wildcat Cookbook. This was printed while Rick was at the University of Kentucky. Ingredients:
1 lb asparagus |
1 beaten egg |
1/2 cup flour |
1 cup seasoned bread crumbs |
2 tablespoons oil |
Directions:
1. Steam asparagus, if fresh, can use whole canned asparagus in this recipe also.
2. Dip in flour, then egg, then breadcrumbs.
3. Heat the 2 Tablespoons of oil in skillet and brown asparagus, turning gently.
4. When golden, remove and serve.
5. Note: The recipe says that Cauliflower can be done the same way, but I admit I have never tried it.
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