Meanwhile, Back in the Kitchen

This came from Cook's Country Best-Ever Recipes. It isn't the simplest recipe but it isn't that difficult and wow did we all love it. We made a half recipe since there were just three of us, set the finished baking sheet on the table and, in time-honored asparagus eating style, plucked stalks to eat with our fingers during the meal. The only adjustment we made was to ignore the note that thicker asparagus is better. We like thin and thin worked just fine in this recipe. In an effort to not retype the entire thing, I picked up the rendition below from The Girl Who Ate Everything where you may see her photos of the different steps. Parmesan-Crusted Asparagus Serves 4-6 as a side dish 2 pounds (1/2-inch-thick) asparagus, trimmed Salt and pepper 1-1/2 cups Parmesan cheese, grated 3/4 cup panko bread crumbs 1 tablespoon unsalted butter, melted and cooled pinch cayenne 2 large egg whites 1 teaspoon honey Adjust oven rack to middle position and heat oven to 4