Panko-Crusted Asparagus Spears Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.Trim the tough ends off the asparagus spears and rinse them under cold water.
• STEP 3.In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
• STEP 4.Dip each asparagus spear into beaten eggs, then roll it in the breadcrumb mixture, pressing gently to adhere.
• STEP 5.Place the coated asparagus spears on the prepared baking sheet and drizzle with olive oil.
• STEP 6.Bake for 12-15 minutes, or until the asparagus is tender and the coating is golden and crispy.
• STEP 7.Serve the panko-crusted asparagus spears hot with a side of creamy dipping sauce.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to trim the tough ends of the asparagus before coating them.
• For extra crispiness, you can spray the coated asparagus spears with cooking spray before baking.
• Feel free to customize the seasoning by adding your favorite herbs or spices to the breadcrumb mixture.

Storage and Serving

• Panko-crusted asparagus spears are best served immediately while they are still hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the asparagus spears on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through.