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Asparagus Breadsticks

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      Title: ASPARAGUS BREADSTICKS
 Categories: Breads, Appetizers
      Yield: 18 Servings
 
      2    Bread dough loaves*
      1    Large egg white
    1/4 c  Grated Parmesan cheese
      1 ts Dried tarragon leaves
      1 ts Dried dill weed
 
  * - 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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