Crispy Parmesan Asparagus Sticks (Print Version)
# Ingredients:
→ Coating and Asparagus
01 -
500 g fresh asparagus spears, trimmed
02 -
60 g all-purpose flour
03 -
2 large eggs, beaten
04 -
100 g panko breadcrumbs
05 -
60 g grated Parmesan cheese
06 -
1 teaspoon garlic powder
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon freshly ground black pepper
09 -
Cooking spray or 2 tablespoons olive oil
# Instructions:
01 -
Preheat oven to 220°C and line a baking sheet with parchment paper.
02 -
Set out three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
03 -
Dredge each asparagus spear in the flour, shaking off excess.
04 -
Dip each floured asparagus spear into the beaten eggs, ensuring it is fully coated.
05 -
Roll the asparagus in the panko-Parmesan mixture, pressing gently so the coating adheres.
06 -
Place coated asparagus spears in a single layer on the prepared baking sheet and lightly spray with cooking spray or drizzle with olive oil.
07 -
Bake for 10–12 minutes, or until asparagus is tender and the coating is golden and crisp.
08 -
Remove from the oven and serve warm as a snack or side dish.
# Notes:
01 -
For extra crunch, press the breadcrumb coating gently onto the asparagus before baking. Serve immediately to preserve crispiness.