3 tablespoons olive oil
2 pounds small asparagus
2 cloves garlic, minced
1 (10 ounce) can crushed pineapple, drained
1 cup all-purpose flour
1 1/2 tablespoons dried rosemary
1 tablespoon crushed red pepper flakes
3 tablespoons dried oregano
1 tablespoon dried basil
1 1/4 tablespoons dried marjoram
1 3/4 teaspoons salt
2 teaspoons dried thyme
salt and pepper to taste
2 tablespoons chopped fresh parsley
Trim off stems and pulp. Peel off stems and pulp. Place stem end to end. Cover with a clean kitchen towel.
In a large skillet, heat olive oil over medium-high heat. Lift stems from asparagus and place on a medium baking sheet. Cover tightly with plastic wrap and place in oven for 30 minutes. Remove plastic wrap, and immediately brush with egg. Rub with garlic croutons. Place asparagus stem end to end on plastic wrap.
In a small bowl, mix crushed pineapple, flour, rosemary, crushed red pepper flakes, oregano, basil, marjoram, salt, thyme and salt and pepper. Fry, stirring occasionally, until golden brown, about 10 minutes.
Remove plastic wrap from asparagus and place in saucepan with stems and leaves. Cook over medium heat until heated through. Remove from skillet and drain water. Stir in remaining lemon juice and cook, stirring occasionally, until thickened, about 10 minutes. Remove plastic wrap from plastic wrapping. Place asparagus stems and cut ends on plastic wrap to keep them from rolling up. Cover tightly with plastic wrap and place in oven for 20 minutes, or until tender.
Remove plastic wrap and heat oil in pan. Saute asparagus for 15 minutes or until tender. Remove plastic wrap and place on serving platter.
Mix lemon juice, pineapple, flour, rosemary, crushed red pepper flakes, oregano, basil, marjoram, salt, thyme and salt and pepper. Pour over asparagus.
⭐ ⭐ ⭐ ⭐