When we cook fresh asparagus at home, I season mine with sesame oil (of course we in South Carolina should say benne seed oil – made famous by Charleston’s benne seed cookies. But I’ve found a recipe from Watsonia Farms, a large producer of organic vegetables, that really intrigues me. Called crispy baked asparagus, they coat the spears with panko mixed with parmesan cheese and bake them until the coating has browned and the asparagus are cooked to your liking. Apparently, to gild the lily, the recipe goes on to suggest serving them with mayonnaise or that wonderful garlicky aioli sauce. If you fix it for your sweetheart, maybe you should have some palette cleansing sorbet afterwards so you can get a good night kiss. We’ll have fresh South Carolina asparagus available in March – go to Watsonia Farms website for this recipe.
An asparagus receipe
SC Public Radio
