“Use as a side dish or appetizer. This recipe comes from the The Joanne & Rick Pitino Wildcat Cookbook. This was printed while Rick was at the University of Kentucky.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb asparagus
  • 1 beaten egg
  • 12 cup flour
  • 1 cup seasoned bread crumbs
  • 2 tablespoons oil

Directions

  1. Steam asparagus, if fresh, can use whole canned asparagus in this recipe also.
  2. Dip in flour, then egg, then breadcrumbs.
  3. Heat the 2 Tablespoons of oil in skillet and brown asparagus, turning gently.
  4. When golden, remove and serve.
  5. Note: The recipe says that Cauliflower can be done the same way, but I admit I have never tried it.

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