Asparagus with Zesty Caesar Potato Chip Breadcrumbs
Zesty is the best-y!!
Recipe by Rachel DiNunzio | @bakesbyrach_
1 cup Zesty Caesar Olive Oil Potato Chips, crushed
1 tbsp Sizzle
Frizzle, for cooking
1 bunch asparagus
1 lemon
Salt and pepper
Instructions
Preheat your oven to 350 F. Set a large, heavily salted pot of water to boil. While the water heats, trim ½” of the end off your asparagus and prepare an ice bath.
Once the water is boiling, add your asparagus and cook for 10 - 30 seconds, until bright green. Immediately strain and add the asparagus to the ice bath to halt the cooking process. Once the asparagus are cooled, pat them until they are completely dry.
Combine the crushed potato chips and 1 tbsp of Sizzle. They shouldn't be greasy or wet, just slightly moist. Spread them out in an even layer in a baking sheet and bake for 10 -15 minutes, until golden brown and very fragrant. Set aside until ready.
Heat a large cast iron over high heat. Add enough Frizzle to lightly coat the pan. Add the asparagus in rounds, so they dont overlap. Season well with salt and pepper and cook over high, undisturbed, until they take on a slight char. Set aside while you finish the remaining asparagus.
Zest ½ the lemon and add it into the chip breadcrumbs. Squeeze the juice of lemon onto the asparagus.
Add the asparagus to a plate in a pile, and finish with the “breadcrumbs” and zest.
