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Crispy Parmesan and Panko Asparagus

Crispy Parmesan and Panko Asparagus

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5 from 1 review

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 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


  1. Preheat the oven to 425 degrees F
  2. Combine the panko breadcrumbs with the dry Parmesan cheese and salt and pepper to taste. Mix well
  3. Prepare two plates, one for the egg whites and one for the breadcrumb mixture
  4. 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
  5. Place on a wire rack and bake for 15 minutes or until the crust is golden brown
  6. Dish and serve hot