Cayenne and cheese asparagus and zucchini casserole

Cayenne and cheese asparagus and zucchini casserole.

By ChefLippe

Ingredients

2 pounds fresh asparagus

1 large zucchini cut into 2 inch strips (about same size as asparagus)

Pinch of coarse roasted garlic sea salt (http://shop.cheflippe.com/roasted-garlic-salt/)

Pinch of fresh ground pepper

1 ½ cups freshly grated cave aged cheddar cheese (http://shop.cheflippe.com/cave-aged-cheddar/)

1 cup of plain bread crumbs

2 tablespoons melted salt free butter

2 large egg whites

1 teaspoon honey

Directions

  • Preheat oven to 450, line a baking sheet with foil.
  • Cut tops off stems making them bite size. (save stem bottoms to use in soup later)
  • Poke holes in each asparagus and zucchini with a fork and toss with roasted garlic salt and let sit for 30 minutes.
  • Combine cheese, bread crumbs, fresh pepper, cayenne pepper and butter in bowl.
  • Whip egg whites and honey in bowl until egg whites form soft peaks. Transfer to a 13 x 9 inch pan.
  • Coat asparagus and zucchini in eggs whites and then roll in bread crumb mixture.
  • Place on baking sheet and bake for 5 minutes.
  • Sprinkle remaining bread crumb mixture on top of asparagus and bake another 5 minutes or until cheese mixture is golden brown.
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Filed under asparagus, cayenne pepper, Chile Powder, Food, health through eating, recipes, spices, zucchini

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