Monday, March 15, 2010

Meat to Veggie Conversion:
Asparagus Parmesan

When asparagus goes on sale, I splurge, popping endless bushels into my cart. At the time, it seems like a great idea-- fresh greens for days. But when I get home, it really hits me, "Fresh greens for days! What will I make?" If you haven't encountered this problem before, don't worry. Stay calm. Everything will be fine. Simply think of your favorite meal including meat and substitute it with asparagus. What comes to mind? Beef bourguignon? Not sure that will turn out too great. Steak tacos? Doesn't do anything for me. I got it! How about chicken parmesan?

Creating a meat to vegetable meal list will require some patience and imagination, but you will certainly be able to create a beautiful meal in no time. Try it with just about any of your favorite vegetables for a lighter dish filled with nutrients not suitable for meat-filled delicacies.

Asparagus Parm
Serving Size: 2

What You'll Need:
* ¼ cup part-skim shredded mozzarella cheese
* 1 cup prepared marinara sauce
* ½ Bushel Asparagus
* 1 egg white
* ¼ cup lowfat milk
* ¼ tsp salt
* ¼ tsp black pepper
* ½ cup Italian seasoned breadcrumbs
* Pam nonstick spray

* Preheat oven to 375 degrees
* Clean asparagus in cold running water and break apart by bending asparagus gently with hand. Discard ends or use later for vegetable stock. Pat dry
* Whisk together egg white, milk, salt and pepper in large bowl
* Spray bottom and sides of casserole dish with Pam
* Dip asparagus spears in egg white mixture, then in breadcrumb mixture
* Place in casserole dish
* Cover top of asparagus with marinara sauce
* Sprinkle cheese over mixture
* Place in oven and cook for 20 minutes
* Serve hot

Finished product:


  1. Yum! Its nice to see others have over buying of fresh green asparagus problems like I do :) Great recipe I'll be trying this soon.