Crispy Parmesan Asparagus Sticks from How Sweet It Is
- 1 bunch of asparagus
- 2 egg whites
- 1/4 cup flour
- 1 cup seasoned panko breadcrumbs
- 1/4 cup parmesan cheese
- salt and pepper
- Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.
- Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg and roll in panko once again. Lay each spear on the wire rack.
- Bake at 425 for 15 minutes, or until golden brown and crispy.
Okay so these were a mess to make! They were good, but I would rather eat them roasted with olive oil, salt, and pepper and to sprinkle Parmesan over the top at the end. Just as good (probably better) and SOO much easier.
The rating: 3
Make again? No