Here’s a completely new kinda fry. Fresh asparagus battered and rolled in crunchy breadcrumbs and nutty Parmesan cheese and baked to perfection. Perfect as a snack or a side dish.
1 cup Panko breadcrumbs 3/4 cup Parmesan cheese, finely grated 1 pound fresh asparagus, trimmed 1/4 cup flour 2 eggs
Preheat oven to 425° F. Lightly spray a baking sheet with nonstick spray.
In a shallow bowl, combine Panko and Parmesan. Set aside. In another shallow bowl, add the flour. In a third shallow bowl, whisk together the two eggs until fully beaten.
Working in batches, coat the asparagus in flour. If the flour is not sticking, pat the asparagus with a wet paper towel.
Dredge the flour-coated asparagus into egg mixture, then roll them in the Panko mixture, pressing to coat.
Place the coated asparagus in a single layer onto the prepared baking sheet.
Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
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