Parmesan-Crusted Asparagus

2 pounds (½-inch-thick) asparagus, trimmed

Salt and pepper

3 ounces Parmesan cheese, grated (1½ cups)

¾ cup panko bread crumbs

1 tablespoon unsalted butter, melted and cooled

Pinch cayenne pepper

2 large egg whites

1 teaspoon honey



1. Adjust oven rack to middle position and heat oven

to 450 degrees. Line rimmed baking sheet with aluminum

foil and spray with vegetable oil spray. Using fork, poke

holes up and down spears of asparagus. Toss asparagus

with ½ teaspoon salt and let stand for 30 minutes on a

paper towel–lined baking sheet.

2. Meanwhile, combine 1 cup Parmesan, bread crumbs,

butter, ¼ teaspoon salt, ⅛ teaspoon pepper, and cayenne

in bowl. Transfer half of bread-crumb mixture to shallow

dish and reserve remaining mixture. Using stand mixer

fitted with whisk, whip egg whites and honey on mediumlow

speed until foamy, about 1 minute. Increase speed to

medium-high and whip until soft peaks form, 2 to 3 minutes.

Scrape into 13 by 9-inch baking dish and toss asparagus

in mixture. Working with 1 spear at a time, dredge half of

asparagus in bread crumbs and transfer to prepared sheet.

Refill shallow dish with reserved bread-crumb mixture and

repeat with remaining half of asparagus.

3. Bake asparagus until just beginning to brown, 6 to

8 minutes. Sprinkle with remaining ½ cup Parmesan and

continue to bake until cheese is melted and bread crumbs

are golden brown, 6 to 8 minutes. Transfer to platter. Serve.



Note:

Avoid pencil-thin asparagus for this recipe. Work quickly

when tossing the asparagus with the egg whites, as the

salt will rapidly begin to deflate the whites.



Serves 4 to 6