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During the summer I love me some fresh asparagus! In fact a town close by, Hadley, MA is known as the asparagus capital of the world heh. Hadley isn’t far from us and most grocery stores in the area have it fresh from the local farms all summer long. Hadley even has a festival every summer called The WGBY Asparagus Festival. If you are ever in the area you should definitely check it out.

Anywho, like most summer nights I decided to make some asparagus as a side to our main course. My husband was making burgers with ground beef mixed with onions, cheddar cheese, and baked bacon. I had always grown up with baked asparagus douced in olive oil and covered in bread crumbs so I decided to put a yummy twist on that recipe. Instead of olive oil I used the leftover bacon fat! What a meal! Recipe is below:

Print Recipe
Breaded and Baked Asparagus
Prep Time 10
Cook Time 25-30 minutes
Servings
people
Ingredients
Prep Time 10
Cook Time 25-30 minutes
Servings
people
Ingredients
Instructions
  1. Set oven temperatue to 350° Wash asparagus and chop white ends off.
  2. Lay asparagus on baking sheet covered in tin foil. I used the left over bacon pan.
  3. Drizzle bacon fat on asparagus and roll the asparagus in it until fully coated.
  4. In bowl, combined gluten-free panko, garlic powder, salt and ground pepper. Stir together.
  5. Pour the panko mix over the asparagus. Coat as well as you can, but it is OK if the asparagus is sitting on a bed of panko, it all tastes the same in the end.
  6. Put in oven and bake for 25-30 minutes depending on oven.
Recipe Notes

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