I had invited my husband for dinner at Chez Debby's, that Saturday night. (This is my way of saying I would be cooking at home, for Date Night, and he'd be doing all of the cleanup). Truthfully, I am very lucky that my husband does most of the kitchen cleanup on a regular basis. Chez Debby's is affordable cooking, but I try to kick things up a few notches so that it looks like restaurant quality. Ina Garten to the rescue:
These are a decent size, and the price was just right.
Pernod, but I don't have that on hand. I wasn't going to invest in a bottle, just for this recipe.
Tarragon and seafood are meant for one another. I love the really mild notes of licorice.
...parsley*, lemon juice, Pernod*, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.
*I didn't use these ingredients.
Fold the panko in with a rubber spatula and set aside.
NOTE: Don't use bread crumbs! Panko crumbs are much easier to find, nowadays. Check the international aisle of your supermarket. Panko gives a beautiful crunch to this recipe, and the crumbs would become soggy.
Since the oven was already preheated, I decided to roast fresh asparagus with salt, pepper and a little olive oil. I like to use my cast-iron skillet for ease.
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