My friend Lisa gave me this fabulous recipe that her grandmother had made. I have now made this every week since she gave it to me for my daughter and her family. This recipe reminds me of the flavors you get with chicken or shrimp oreganata- very tasty and satisfying. When Lisa gave me the recipe, she told me that she had discovered that when her daughter was really little, she actually liked eating broccoli because, I guess it was disguised by delicious flavors. So it turned out that my grandson Noah also loved the broccoli this way. Unfortunately, I couldn’t convince my son Danny to give it a try- that’s how much he hates broccoli anything. But what makes this such a great recipe is that it is very substantial, and you don’t need as much of your main course, because this is just so amazing and very filling too! Thanks Lisa for sharing this recipe of your grandma’s with me!
As much broccoli or asparagus as you wish (I usually buy about 2 pounds of organic)
Italian seasoned bread crumbs
shredded Romano cheese
garlic powder, black pepper, kosher salt, dried parsley flakes
extra virgin olive oil for drizzling
Cut about 1 inch off the bottoms of the broccoli or asparagus, rinse with cold water to wash. Boil a large pot of water. Then drop broccoli into boiling water, and boil for 5 minutes. Dump into collander and rinse with cold water to stop the cooking.
Put oven on broil, and put oven rack about 8 inches from the heat element. Dump broccoli on sheet pan covered with foil in single layer. Sprinkle with kosher salt, garlic powder, black pepper. Sprinkle bread crumbs heavily over all. Then sprinkle parsley flakes over all. Then sprinkle shredded Romano generously over all. Give another sprinkling of black pepper, and drizzle with olive oil. Place under the broiler for about 5 -7 minutes till nicely browned, but not burned.
Do the same with asparagus.