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Go Green with Asparagus Oreganata

By Angela Capelli

Asparagus happen to be one of my favorite vegetables and fortunately for me I live in a state that happens to grow them. Asparagus are so versatile, I have used them in appetizers (asparagus rolled in proscuitto), main courses (pasta primavera), salads and last but not least asparagus oreganata, the perfect side dish to any meal. This is a very old family recipe and when I was a child every vegetable was prepared this way. If you don’t enjoy asparagus as much as I do you can easily substitute zucchini, broccoli, string beans or anything you wish. Spend a spring morning with your family picking them fresh at a local farm.

Asparagus Oreganata

1 pound fresh asparagus trimmed, washed and steamed until tender

3 Tablespoons freshly grated parmesan cheese

1/2 cup soft fresh bread crumbs

1 clove garlic minced

3 Tablespoons olive oil

Salt and pepper to taste

Prepare breadcrumb mixture by combining the dry ingredients. Place asparagus in sauté pan. Sprinkle asparagus with breadcrumb mixture and drizzle with olive oil. Cover and place on low heat for a few minutes until warmed through.

E-mail Angela Capelli at foodbites@curiousparents.com with any questions, comments, suggestions or baking tips that you may have.