Crispy Parmesan Asparagus Sticks (Print Version)
# Ingredients:
→ Asparagus Covering & Crunch
01 -
Fresh asparagus spears, 500g, ends snapped off
02 -
Panko breadcrumbs, 100g
03 -
Parmesan cheese, grated, 60g
04 -
All-purpose flour, 60g
05 -
Large eggs, 2, whisked
06 -
Garlic powder, 1 teaspoon
07 -
Freshly ground black pepper, 0.25 teaspoon
08 -
Salt, 0.5 teaspoon
09 -
Olive oil (2 tbsp) or a spritz of cooking spray
# Instructions:
01 -
Grab three plates or bowls: pop flour into the first, pour whisked eggs into the second, and in the third, mix together panko, Parmesan, garlic powder, salt, and pepper.
02 -
Lay parchment on your baking tray and set your oven to heat up to 220°C.
03 -
Pop your asparagus into the flour so it’s coated all over, then gently shake off any extra.
04 -
Dip the flour-coated asparagus into your eggs so each spear gets covered.
05 -
Now roll each eggy asparagus in the panko-Parmesan mix and press the coating on a bit so it sticks well.
06 -
Lay your crumbed asparagus in one layer on the baking tray and spray or drizzle them with oil.
07 -
Bake for 10-12 minutes. You’re looking for the asparagus to get tender and the outside to turn golden and crispy.
08 -
Pull your tray from the oven and tuck in while they’re still warm. Great as a side or a snack.
# Notes:
01 -
Press that panko coating onto the spears before baking if you want really crispy bites. Enjoy them hot so they stay crunchy.