A Jerry James Stone Recipe
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Ingredients
- 1 cup Panko breadcrumbs
- 3/4 cup Parmesan cheese, finely grated
- 1 pound fresh asparagus, trimmed
- 1/4 cup flour
- 2 eggs
Instructions
- 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.
- Enjoy.
