Please enter the email you’re using for this account.
Parve
Easy
20 Minutes
Diets 
The basic idea for this recipe came from my grandmother, Mrs. Sara Neurath, who brought it with her from Vienna, where it was called “Semel Browsel” (roll crumbs). She would take leftover rolls or bread, add oil and spices, and use it as a coating for green beans or cauliflower. Having made this numerous times as a side dish, I have added asparagus to the roster of vegetables that can be used, and it’s wunderbar!
2 pounds (910 grams) fresh asparagus or string beans (see note)
2 tablespoons Bartenura Olive Oil
Haddar Kosher Salt, to taste
pepper, to taste
1 tablespoon canola oil
1/2 cup Gefen Panko Crumbs
salt, to taste
pepper, to taste
Preheat oven to 400°F (200°C).
Remove ends, tips, and small triangles from asparagus to avoid any problems with bugs.
Place asparagus on a parchment-lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper.
Roast until tender, approximately 10–15 minutes, then transfer to a platter.
Place oil in a medium pot over medium heat. Add Panko crumbs, salt, and pepper, and cook, stirring frequently, until golden brown. Remove from heat.
Sprinkle asparagus with crumbs immediately before serving to ensure that the crumbs remain crunchy.
How Would You
Rate this recipe?
Please log in to rate
Reviews