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Name: Asparagus Breadsticks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 1/4 c Grated Parmesan cheese; 1 ts Dried dill weed; 2 Bread dough loaves*; 1 ts Dried tarragon leaves; 1 Large egg white

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INGREDIENTS

1/4 c Grated Parmesan cheese
1 ts Dried dill weed
2 Bread dough loaves*
1 ts Dried tarragon leaves
1 Large egg white

INSTRUCTIONS

* - frozen white or whole wheat, thawed Set loaves on a floured board and pat each loaf into a 5x10" rectangle. Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1 hour. Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each piece, and stretch it to the length of a 12x15" greased baking sheet and set on pan; if dough snaps back, let rest a few minutes, then stretch again. Repeat to make each stick, spacing about 1 1/2" apart. With scissors at a 45 angle, snip dough to make cuts about 1/2" apart along about 4" of 1 end of each stick. Beat egg white until slightly frothy; brush dough lightly with egg white. Mix cheese, tarragon, and dill. Sprinkle evenly over dough. Bake in a 350 oven until breadsticks are browned, 20-25 minutes. (If using 1 oven, switch pan positions halfway through baking; chill remaining pans of dough until oven is free.) Transfer breadsticks to racks. Serve warm or cool. If you make sticks ahead, let cool, package airtight, and hold up to 4 hours, or freeze. To recrisp, bake breadsticks (thawed, if frozen), uncovered, on pans in a 350 oven until warm, about 5 minutes.

NOTES

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Asparagus Breadsticks

1/4 c Grated Parmesan cheese
1 ts Dried dill weed
2 Bread dough loaves*
1 ts Dried tarragon leaves
1 Large egg white

* - frozen white or whole wheat, thawed    Set loaves on a floured board and pat each loaf into a 5x10" rectangle.  Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1  hour.    Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each  piece, and stretch it to the length of a 12x15" greased baking sheet and  set on pan; if dough snaps back, let rest a few minutes, then stretch  again. Repeat to make each stick, spacing about 1 1/2" apart.    With scissors at a 45 angle, snip dough to make cuts about 1/2" apart  along about 4" of 1 end of each stick.    Beat egg white until slightly frothy; brush dough lightly with egg white.  Mix cheese, tarragon, and dill. Sprinkle evenly over dough.    Bake in a 350 oven until breadsticks are browned, 20-25 minutes. (If using  1 oven, switch pan positions halfway through baking; chill remaining pans  of dough until oven is free.) Transfer breadsticks to racks.    Serve warm or cool. If you make sticks ahead, let cool, package airtight,  and hold up to 4 hours, or freeze. To recrisp, bake breadsticks (thawed, if  frozen), uncovered, on pans in a 350 oven until warm, about 5 minutes.

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Nutrition

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Serving Size: 1 Serving (3g)
Recipe Makes: 18 Servings

Calories: 4
Calories from Fat: 2 (50%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0.6mg		0 %
Sodium 13.8mg		0 %
Potassium 6.7mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4

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