Asparagus season comes and goes really swiftly so I always make sure I eat tons of them when they are available. As much as I love them, I could not get Angela to have a bite of those green nutrients powerhouse spears. She loves white asparagus but detests the green variety. I have tried them in soup, she had one spoon full, spat it right out, never wanted to see the soup again (!). Stir-fry them? No. Steam them? No. She hated them like she would never ever wanted to see them again. Everything changed when these crispy green sticks were served one day on her tray. Literally everything. The taste of aromatic crunchy breadcrumbs combined with tender asparagus seemed to do the trick. She ate one after another that day and now she would eat a whole bunch of them if I allow her to. Can it get any better than that? YES, it sure can! She loves them so much now that she would ask me for a cup of steamed asparagus to eat as snack. Woohooo. This pairs well with this homemade tomato sauce.
So mothers, do not be discouraged when your kids refuse to eat a certain food. Kids are all finicky eaters to some degree, you just have to keep trying and they might surprise you before you even expect it ;). Go make them some delicious asparagus sticks 😉 Have fun cooking!
- • 1 bunch of asparagus
- • 1 cup of bread crumbs
- • 2 eggs
- • 1 tsp. of garlic powder
- • 1 tsp. of onion powder
- • 1 tsp. of paprika powder
- • ½ cup of all purpose flour
- Preheat oven to 250 degrees C. Line a baking sheet and lightly coat with non-stick spray.
- Remove the stems off the asparagus by snapping them down towards their end. The woody part should naturally breaks. Toss it out. Wash the asparagus thoroughly and set aside.
- Mix breadcrumbs, garlic, onion and paprika powder in 1 bowl (if you make this for adults, add a pinch of salt and pepper to this step)
- Whisk the eggs in a separate bowl.
- Place the flour in another bowl. And put the 3 bowls in step 3, 4, 5 next to each other to make an assembling line.
- First dip the asparagus finger in the flour, then the whisked eggs, and then the breadcrumbs. Make sure that the asparagus is evenly coated with the mixture. Repeat the process with the rest of the asparagus.
- Place all the coated asparagus on the baking sheet; make sure they do not touch each other. Bake for 20 minutes or until the breadcrumbs are golden brown. Dip in tomato sauce or eat it as it is.
If you wish to freeze these asparagus for later use, after step 6, place a tray of coated asparagus in your freezer for about 2 hours. After that remove and store them in a ziplock bag and they will last up to 3 months. When you want to bake them, no need to defrost, just allow them to be in the oven for 3-4 minutes more.