Have you been to Berlin, Germany? If so, you need to tell me where to go when
playing hookey we have breaks from the conference my lab will be attending there this June! And since the flight to Europe will be paid for, we are also planning to stay longer for a little extra traveling. Right now we are thinking Prague since it’s only about 400 miles away. I’d love to go to the Greek islands as well, but might need to save that for my post-PhD vacation treat to myself (with what money I have no idea). I’ve already been to London, Paris and all over Italy – not that I wouldn’t love to go to any of those places again but I’d like to explore new ones first.
Somehow I must now transition from talking about traveling around Europe to green beans…
…I am sorry green beans, you were mighty tasty but you are severely overshadowed in my brain at the present moment.
This recipe originally used asparagus, but thought it would work great on green beans as well. I was totally right, but was there really any doubt? All vegetables should be served coated in cheesy crispiness. These were great alongside the pasta with vodka sauce I shared earlier this week (don’t forget to enter the Chobani giveaway featured in that post).
One year ago: Feta & Broccoli Pizza
CRISPY PARMESAN GREEN BEANS
About 30 fresh green beans, ends trimmed
2 egg whites
1/4 cup flour
1 cup Panko breadcrumbs
1/4 cup Parmesan cheese
Salt and pepper
- Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.
- On two separate plates, add the eggs whites (lightly beaten) and the Panko + flour + cheese. Season the Panko mixture with salt and pepper if desired. Coat each green bean in egg whites, then lay in the Panko mixture and thoroughly cover. If the Panko won’t stick, dip back in the egg whites and roll in Panko once again. Lay each bean on the wire rack.
- Bake at 425 for 15 minutes, or until golden brown and crispy.
Source: Adapted slightly from How Sweet It Is.