Asparagus Parmesan Crunch (Printable Version)
# What You'll Need:
→ Coated Asparagus
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
# How to Make It:
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!
# Additional Tips:
01 -
Craving a crunchier bite? Press those breadcrumbs on real hard before baking, then munch straight from the oven for max crispiness.