5 guarniciones de espárragos que encantan a los niños

Ingredientes

• 2 bunches fresh asparagus, woody ends trimmed
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup shredded mozzarella or provolone cheese
• 1/4 cup grated Parmesan cheese (for cheesy garlic butter version)

Preparación

1. 1

   Preheat your oven to 400°F (200°C). Rinse the asparagus and pat it completely dry. Snap off the woody ends where they naturally break, or line them up and trim the bottoms with a knife.

2. 2

   For the Crispy Parmesan Spears: Set up a breading station. In one shallow bowl, whisk the eggs with a pinch of salt and pepper. In another bowl, combine the panko, 1/2 cup Parmesan cheese, and garlic powder.

3. 3

   Dip each asparagus spear first into the egg, letting the excess drip off, then roll it in the panko mixture, pressing gently to adhere. Place the coated spears on a parchment-lined baking sheet in a single layer, ensuring they are not touching.

4. 4

   Roast the Parmesan spears for 12-15 minutes, flipping halfway through, until golden brown and crispy.

5. 5

   For the Cheesy Garlic Butter Spears: Toss the trimmed asparagus spears with the melted butter and minced garlic on the baking sheet, spreading them in a single layer.

6. 6

   Roast the butter and garlic spears for 10 minutes. Then sprinkle the shredded mozzarella or provolone and the remaining 1/4 cup Parmesan cheese over the top. Return to the oven for another 3-4 minutes until bubbly and melted.

7. 7

   Serve immediately.