While searching for a side to serve along with the evening meal, I came across a package of asparagus in the freezer. Although the ice did nothing to enhance the taste or texture of this delicate spring vegetable, the coating was lovely and crunchy and quite delicious.
Boil one package of frozen asparagus spears and drain well. Oil a sheet pan. Dip asparagus into seasoned egg and then in plain breadcrumbs mixed with sharp grated cheddar cheese. Drizzle with olive oil and bake in oven for 350F about 15 to 20 minutes.
Recipe adapted from cooks.com