Here’s an easy way to make asparagus crispy and delicious with very few ingredients at hand. Simply dip the asparagus stalks in egg whites, dredge them through a panko parmesan mixture and it is ready to bake!
Feel free to add paprika for more seasoning goodness or add a splash of lemon juice just before serving for some zest. I got the idea for this from my Parmesan Crusted Tilapia. It has some similarities, but with the added crunchy power of panko breadcrumbs.
If you’re searching for other great ways to prepare asparagus, I have also posted a quick Garlic Asparagus Stir-Fry and Lemon Pepper Asparagus. In the meantime, enjoy!
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Crispy Parmesan and Panko Asparagus
- Yield: 2 1x
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Ingredients
- 1/2 lb. asparagus, ends trimmed
- 1/2 cup panko bread crumbs
- 1/4 cup dry Parmesan cheese
- 2 egg whites, lightly beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F
- Combine the panko breadcrumbs with the dry Parmesan cheese and salt and pepper to taste. Mix well
- Prepare two plates, one for the egg whites and one for the breadcrumb mixture
- Dip the asparagus in the egg mixture and coat thoroughly then dredge it through the breadcrumbs. Pat it in to tightly coat the asparagus with a thick crust. Repeat steps if needed
- Place on a wire rack and bake for 15 minutes or until the crust is golden brown
- Dish and serve hot
4 Comments
Navaneetham Krishnan
October 25, 2013 at 6:13 AMIts certainly nice and love the crunch burst on top. I like anytime of easy recipes and can give a hand to it.
The Cooking Jar
October 25, 2013 at 12:50 PMThe only tedious part is the breading. Just requires a little patience.
saffronstreaks
October 25, 2013 at 9:13 AMCrunchy asparagus ! wow I can eat the whole bunch with a cheese dip on side. Love the idea ! 🙂
The Cooking Jar
October 25, 2013 at 12:48 PMThank you! Just be sure to eat them hot as just like fries, they get soggy if left to sit.