Asparagus Parmesan Crunch (Printable Version)

These asparagus spears get coated in a cheesy, crunchy Parmesan mix, then baked till they're crave-worthy for snacking or serving on the side.

# Ingredients Required:

01 - 2 tablespoons olive oil or a bit of cooking spray to finish

02 - 0.25 teaspoon cracked black pepper

03 - 1 teaspoon garlic powder

04 - 60 grams grated Parmesan

05 - 100 grams panko breadcrumbs

06 - 2 eggs, whisked up

07 - 60 grams regular flour

08 - 500 grams fresh asparagus, ends snapped off

09 - 0.5 teaspoon salt

01 - Fire up your oven to 220°C. Cover a baking sheet with parchment so nothing sticks.

02 - Put flour in one bowl, eggs in another, and mix panko, Parmesan, garlic powder, salt, and pepper in the third bowl.

03 - Roll every asparagus spear in flour. Lightly shake so you don’t get flour mountains.

04 - Take those floured asparagus and dip them in egg. Make sure they’re all soggy with it.

05 - Drop eggy asparagus into the panko mix. Press gently so crumbs stick everywhere.

06 - Spread all the coated spears in a single layer on your sheet. Give them a quick spray or drizzle of oil.

07 - Pop them in for 10 to 12 minutes. Check that the outsides are crisp and insides are soft.

08 - Pull out and eat right away. They’re awesome as a side or a snack!

01 - Craving a crunchier bite? Press those breadcrumbs on real hard before baking, then munch straight from the oven for max crispiness.