Crunchy Panko crusted Roasted Asparagus

Every month I  do a post along with my friends,we call it #cookingwithfriends , with interest on food and food photography as the common bridge connecting  us all together. This month was about exploring a 'new vegetable '.Yes, trying a vegetable/fruit that you haven't tried so far.

The term 'new' has always been a trouble for me. Be it new place, new friends, new food and new country now.... the list goes on. I need my own time to accept all these so called new things.

Being a strict vegetarian , I always try to make use of the vegetables that are readily available. But when it comes to a new vegetable I'm always fuzzy. From Childhood I had been a tough child for my mom in this aspect.

Slowly and steadily I have gained the art of being adaptable to the surroundings. All credits to my hubby. Now I've incorporated quite a lot of new vegetables which I haven't  tried earlier. From burdock to brussel sprouts and jiccama to jalapeno .

I chose Asparagus this time as they are very much in season now. Then the research started . First tried sauteing them to know the taste of it and then settled on this one.I paired  this with  spaghetti with spinach and almond pesto to make a wholesome Italian fare for dinner. I must tell you this was so good that I ended up making another batch .And I had made my pesto with a hint of Jalapeno and lemon, which served as a great dip here. This is basically an Antipasti that means a started in Italian.

Disclaimer:

Cooking With Friends: This blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out. Meanwhile, check out what the others in the group have come up with this month.

Anjana from At the Corner of Happy and Harried, Garima from CafeGarima, Jayashri from My Veg Fare, Jyothi from Curry Tail, Madhuri from MADaboutkitchen, Subhasmita from The Flavors of Kitchen, and Dolphia  from storyofcooks

Ingredients

Asparagus ............................................. 1 lb
Panko Breadcrumbs ............................ 2 cups
All purpose flower .............................. 1/2 cup
Italian herbs .......................................... 1 tsp
Amchur powder(Dry mango powder) ..... 1 tsp (optional) , you can pick up this from Indain grocers
Parmesan Cheese ................................... 1/4 cup , grated
Red chilli powder / paprika ................... to taste
freshly cracked black pepper ................... 1/2 tsp
salt ............................................................. to taste
Vegetable oil ............................................. 1 tbsp ( i used oil sprayer )

Method

• Wash and pat dry the Asparagus.
• Preheat the oven to 425 F.
• Line a baking tray with aluminum foil.
• Mix all purpose flower, some salt and pepper and mix  with some water to make medium thick paste.
• In a wide plate , mix breadcrumbs with chilli powder , Amchur, Italian herbs, salt, pepper and Parmesan cheese.
• Now drench the asparagus in all purpose flower mix and roll them in breadcrumbs mixture and return them to the baking tray. Repeat the same for all the asparagus.
• Spray them evenly with oil or slightly brush them with oil without disturbing the coating.
• Bake them for 8 to 12 minutes or until you see a golden color on top.

Serve them straight from oven along with spinach pesto or marinara sauce.

Just a recap of of what I've shared earlier .
Strawberry Rose Duo Kulfi 
Jil Jil Jigarthanda
Falafal with Roasted bell pepper Thahini