|PREP TIME||COOK TIME||KCAL (g)||FATS (g)||CARBS (g)||PROTEIN (g)|
|15 min||15 min||162||5||20||9|
1 cup (110g) panko breadcrumbs
½ cup (50g) Parmesan cheese, grated
¼ cup (30g) all-purpose flour
2 large eggs, beaten
1 lb. (450g) asparagus, trimmed
½ tsp. salt
¼ tsp. pepper
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the panko and parmesan cheese. Season to taste with salt and pepper then set aside.
3. Place the flour and eggs into separate bowls. Working in batches, cover the asparagus spears first in flour, then dip into the beaten egg, and finally coating in the panko mixture.
4. Place the asparagus spears in a single layer onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until golden brown. Serve immediately.