Ingredients:
1 bunch of asparagus
2 egg whites
1/4 cup flour
1 cup seasoned panko breadcrumbs
1/4 cup parmesan cheese
salt and pepper
Preheat oven to 425 degrees. Spray a pan with cooking spray. Set aside.
Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires.
Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on pan.
Bake at 425 for 15 minutes, or until golden brown and crispy.
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