Ingredients
1 cup Panko breadcrumbs
3/4 cup Parmesan cheese, finely grated
1 pound fresh asparagus, trimmed
1/4 cup flour
2 eggs
Directions
1
Preheat oven to 425° F. Lightly spray a baking sheet with nonstick spray.
2
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.
3
Working in batches, coat the asparagus in flour. If the flour is not sticking, pat the asparagus with a wet paper towel.
4
Dredge the flour-coated asparagus into egg mixture, then roll them in the Panko mixture, pressing to coat.
5
Place the coated asparagus in a single layer onto the prepared baking sheet.
6
Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
7
Enjoy.