These were pretty yummy but I definitely should have tried to cover them ore completely in Parmesan, whether it be by double dipping into the egg-whites again after the first round, or by following some other sort of direction to get the breadcrumbs to stick. But it was easy! Probably would try making it again!
Parmesan Crusted Asparagus
Recipe from Tasty Kitchen
1 bunch Asparagus
2 whole Egg Whites
1 cup Seasoned Panko Bread Crumbs
¼ cups Flour
¼ cups Parmesan Cheese
Salt And Pepper
Preheat oven to 425ºF. Lay a wire rack on a baking sheet and coat with nonstick spray.
Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) in one, and the panko, flour, and cheese in the other. Season the panko mixture with salt and pepper if desired. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack.
Bake at 425ºF for 15 minutes, or until golden brown and crispy.
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I made something like these once and they were good, but I'm too lazy to anything but roast them now! Since when do you eat asparagus?!
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