CHEFF LEE MORRIS / THE PALM RESTAURANT
Asparagus Parmigiana
10 spears fresh asparagus, washed and ends trimmed
5 oz prepared marinara sauce
3 slices of Muenster cheese, rind removed
1 oz parmigiano reggiano cheese
4 oz blended oil
One egg, lightly beaten
Flour
Seasoned breadcrumbs
-Dip asparagus one at a time in flour, egg, then breadcrumb
-Heat a large sauté pan
-Add blended oil. When the oil is hot, add asparagus, cook until golden brown on all sides
-Pat dry with a clean towel
-Place the asparagus in an oven safe container, top with marinara sauce, sprinkle reggiano cheese over the sauce and top with Muenster cheese
-Place in oven under broiler until cheese is lightly golden brown
-Plate and serve with additional marinara sauce - Serves 2 -
Procedure:
