I tried three new recipes one evening last week. I must have been in the mood for Parmesan as all of these recipes have grated Parmesan in them.
The fish recipe is from my friend Lauren’s husband’s blog – Parmesan Crusted Fish – I used tilapia. Lauren was a county fair queen and is still one of the sweetest people I’ve ever met. Her smile lights up a room instantly. Both she and her husband recently started food blogging and I’ve been trying many of their recipes. They are great!!
The pasta is Orzo with Parmesan and Basil that I found on Tasty Kitchen and the Asparagus Fries were inspired by another recipe I printed recently, but now I can’t find the site! (If it’s you, send me an email and I’ll add a link!)
Mike and I had this for dinner after the kiddos went to bed, and I liked the asparagus fries so much that there were not any leftovers. Mike ate one of them (he isn’t an asparagus fan) but did say, “It’s actually good. It doesn’t taste like asparagus at all.” The kids did eat leftover orzo and fish and liked them both. 🙂
- 1 bunch asparagus
- 2 egg whites
- 1 cup panko crumbs
- 1/4 cup flour
- 1/4 cup Parmesan cheese, finely grated
- Salt and Pepper
Preheat oven to 425. Lay a wire rack on a baking sheet and coat with nonstick spray. Cut the ends of each asparagus spear. Lightly beat the eggs and place on a shallow dish or plate. Combine the other ingredients on another shallow dish or plate. Coat each asparagus spear in egg whites, then lay in the panko mixture and throughly cover. Lay each spear on the wire rack. Bake for 15 minutes, until golden and crispy.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!