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Crumbed Asparagus
1 can salad asparagus 2 eggs slightly beaten 1/2 cup milk 1/2 cup ham, ground 1/3 cup grated cheese 3/4 cup buttered bread crumbs Shake of pepper Choose large asparagus, drain well. Mix milk, egg slightly beaten, finely ground ham, grated cheese and pepper. Coat the asparagus in this mixture and carefully roll in buttered crumbs so as not to break the asparagus. Place in shallow, well greased baking dish and bake in moderate oven until brown. Tomato sauce may be served with this. Serves 6.
A quick supper dish built around canned asparagus, from the era when a can of spears was a pantry staple rather than a compromise. The whole thing hinges on handling the asparagus gently enough to keep the spears whole.
- Moderate ovenSet the oven to 350F. The dish is only browning and setting the egg coating, so 20 to 30 minutes is usually enough; watch the crumbs rather than the clock.
- "Salad asparagus"Most likely canned whole spears rather than cut pieces or tips, which fits the recipe's own instruction to "choose large asparagus." Buy canned whole spears and choose the largest in the tin, or use fresh asparagus blanched two to three minutes and cooled.
- Drain hardCanned spears hold a great deal of liquid. Lay them on a towel for several minutes; wet asparagus will not hold the egg and milk coating, and the crumbs will slide off in the dish.
- Ground hamCooked ham put through a food grinder, as the recipe's "ham, ground" indicates. A few ounces of cooked ham pulsed in a food processor to a fine mince does the same, and finer is better here so it clings.
- Buttered crumbsToss about 3/4 cup dry breadcrumbs with 2 to 3 tablespoons melted butter until evenly coated. Panko works but browns faster; check earlier if you use it.
- Coating techniqueBecause canned spears break easily, spoon the milk-egg mixture over them in a shallow dish rather than dipping and lifting, then sprinkle and pat the crumbs on. Handle each spear from underneath with a spatula when transferring.
- SeasoningThe original relies on ham and cheese for salt, and canned asparagus is usually salted too, so extra salt is rarely needed beyond the shake of pepper.
- ServingThe recipe says it serves six from a single can, so portions are small: this is a side or a light lunch course rather than a main. The tomato sauce is worth making, since the dish is rich but dry.