- Trim the ends of the asparagus. Combine the Panko bread crumbs with the shredded parmesan, salt, and pepper. Lightly beat the eggs and then pour into a container that is long enough for the asparagus to fit in, making it easier for dipping.
- Dredge each asparagus spear in the flour and then dip in the beaten eggs. Roll in the bread crumb mixture and place on the wire rack on the cookie sheet.
- When all the asparagus spears are coated, place them in an oven preheated to 425° F. Bake for 10 to 15 minutes or until golden brown.
- Serve immediately.
|Prep Time: 40 minutes|
Container: Baking sheet with wire rack
|-||1 pound asparagus |
|-||3/4 cup panko breadcrumbs |
|-||1/4 cup shredded parmesan cheese |
|-||1/2 teaspoon salt |
|-||1/4 teaspoon pepper |
|-||2 eggs - lightly beaten|
|-||1/2 cup flour |