Panko & Parmesan Crusted Asparagus
Panko & Parmesan Crusted Asparagus
Melanie Richtman
Savory Asparagus
Cookware used: Jelly Roll Pan
Ingredients
- 1 lb of asparagus, ends trimmed
- 1 egg, beaten
- ½ cup of panko bread crumbs
- ½ cup of freshly shredded parmesan cheese
- ½ tsp of garlic salt
- Black pepper as desired
- Olive or avocado oil
Directions
Preheat the oven to 400 degrees, lightly grease a baking sheet or our stainless steel jelly roll pan
Trim or break off the ends of your asparagus and set aside
In one shallow bowl, beat the egg
In a second shallow bowl, add the panko bread crumbs, parmesan, garlic salt, and pepper
Take each piece of asparagus and dip it in the egg wash, then coat with the panko/parmesan mixture
Bake in the oven for 20 minutes, flipping halfway through, or until the asparagus is cooked to your liking and the panko/parmesan is golden brown.
