Tender, but with crunch: Martha Stewart's asparagus secret ingredient

Finally: the asparagus season 2025 starts! Greeneris known for its delicate texture and delicate taste. And it is so wonderfully easy to prepare: In contrast to the white asparagus, you do not have to peel the green variant, but can simply cut off the woody ends or - easier - can break off with your hands. After washing and drying, the green asparagus can then be cooked as a whole, cut into pieces and fried, or also friedroasted in the ovenbecome.

Lifestyle queen is, for example, from the type of preparation in the ovenA big fan. She explains: "Cooking the vegetables at a high temperature concentrates its taste and guarantees a delicate - not muddy - texture." But where does the crunch come from? For this, the 82-year-old focuses on delicious toppingPanko crumbs and lemon abrasion.

And this is how it works:To prepare the asparagusStewarttheOn baking paper. Then she refines the green sticks with olive oil, salt and pepper and grates it in the oven at 200 degrees for 15 to 20 minutes. In the meantime, butter is melted in a pan over medium heat, then comesPankomehl(A Japanese breadcrumbs made of bread crumbs) and is roasted for about eight minutes until golden brown. Finally, the panko crumbs stillLemonrefine. Get the green asparagus out of the oven, put lemon juice over it and sprinkle with the crunchy panko topping. A magnificent fusion of textures and flavors!

If you don't just want a topping, you can get from Panko and gratedMake a spicy crispy panade for the asparagus (regardless of whether white or green). To do this, first turn the asparagus into flour, then pull through a whispered egg and roll in the Panko-Parmesan mixture. Heat plenty of oil in a pan and bake the breaded asparagus rods in portions. Drain briefly on kitchen paper and enjoy.