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INGREDIENTS

1 lb. Asparagus Stalks Trimmed
2 Large Eggs, Whisked
1/3 Cup All Purpose Flour
Cooking Spray (Pam)
1/2 Cup Shredded Parmesan Cheese
2 Cups Panko Bread Crumbs

DIRECTIONS

Preheat oven to 375 degrees. Line a baking pan with parchment paper. Spread panko crumbs evenly across the lined baking sheet. Spray panko crumb surface with cooking spray.
Bake panko crumbs for 5 minutes or until golden brown. Remove from the oven and let cool.
Change oven temperature to 425 degrees. Once bread crumbs are cooled, mix in 1/2 cup
parmesan cheese while panko remains on the pan. Then spread out mixture evenly. Line
another pan with parchment paper. In a container pour and whisk eggs, then pour flour
in a separate container. Coat asparagus lightly in egg. Shake off excess egg and then
lightly coat asparagus in flour. Tap asparagus a few times against the container to shake
off excess flour. Coat asparagus in egg again and shake off excess egg. Place asparagus
in panko mixture and press panko crumbs onto asparagus. Set coated asparagus on lined
baking sheet. Bake @ 425 degrees for 11- 13 minutes, or until asparagus is cooked and
the other side coating is crispy. You can serve it with Ranch Dressing or your favorit
dipping sauce.