Fresh Asparagus in Parmesan Frico

Recently my blogging friend Lisa posted a recipe for Black Pepper Parmesan Frico that had me running to the Cheese Importers to get a big bag of parm.  I used to make these easy little cheese crackers a lot, but like a lot of other things I moved on and sort of forgot about them.  Since Lisa’s post, we have been eating a lot of frico!  They are so easy, and I thought they would make a beautiful vessel for some of the fresh asparagus that is just coming into season.

We literally ate these like tacos, and I am planning to make more of the grain-free “taco shells” to use in that exact way, with some taco-type fillings.  Smaller versions with shorter asparagus spears would make a really fun appetizer.

This is really a technique, not a recipe, and I essentially used Lisa’s skillet technique (you can also bake these in the oven, just be sure to use a silpat or parchment paper so they don’t stick to your cookie sheet).  I browned only one side of the cheese because I wanted the exterior to look lacy, but if you want them really crunchy you will want to flip them to cook both sides.  Just sprinkle a layer of shredded parmesan in a hot, nonstick skillet and let it heat until bubbly and golden on the bottom.  Use a spatula to lift up the round of cheese, and then drape it over a rolling pin to let it cool.  This will make your “taco” shape.  When they are cool, fill with steamed asparagus tossed with a little butter and lemon, and serve.  Amazingly tasty.

Asparagus is hands-down my favorite vegetable, so expect it to appear more frequently in the coming few weeks.  Hope you like it, too.

Thanks for reading,

-Angela

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10 Responses to Fresh Asparagus in Parmesan Frico

  1. Bo March 4, 2012 at 11:04 pm #

    Tacos…ha. I love these…asparagus is my favorite vegetable too.

  2. The Mom Chef March 5, 2012 at 1:02 pm #

    What a fantastic post. Asparagus is already a classy vegetable, but that little shell brings it to a whole different level. I love, love, love the idea!

  3. Karen (Back Road Journal) March 5, 2012 at 2:38 pm #

    What a great idea to use the frico as a vessel for the asparagus. The flavors go so well together.

  4. Jersey Girl Cooks March 6, 2012 at 11:59 am #

    Wow, great presentation! Thanks for the link.

  5. Angela March 8, 2012 at 3:05 am #

    Thank you! I have already made these again–sort of a fun little dish.

  6. Maris March 11, 2012 at 3:04 am #

    Beautiful! So simple but I bet this is delish.

  7. Angela March 12, 2012 at 4:28 am #

    Yes on both counts! Really easy.

  8. Lorie March 17, 2012 at 2:05 am #

    I love asparagus too, and the frico part looks fun. I've never made that, but must try.

  9. BonnieBanters March 17, 2012 at 9:17 pm #

    I agree that with shorter cut asparagus, this would make a great appetizer! Thanks for sharing a technique for a beautiful and delicious dish!

  10. Angela March 17, 2012 at 9:59 pm #

    Thank you!

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