Parmesan-Panko Asparagus Spears

Parmesan-Panko Asparagus Spears

2 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Sherbg
Recipe by  Sherbg

“Asparagus spears are dipped in an egg white-mayonnaise mixture, then coated in Parmesan and panko breadcrumbs before a trip to the oven to bake into a crunchy, delicious side dish. Very easy and delicious!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Set a cooking rack over a baking sheet.
  2. Whisk egg whites, mayonnaise, salt, and black pepper in a bowl until thoroughly combined. Mix panko crumbs, Parmesan cheese, Italian seasoning, and lemon peel together in a shallow bowl or on a piece of waxed paper.
  3. Dip each asparagus spear into egg white mixture, then press into crumb mixture to coat. Place coated spears on prepared rack; drizzle with olive oil.
  4. Bake asparagus in the preheated oven until coating is browned and crisp, 15 to 17 minutes. Squeeze lemon juice over asparagus and serve immediately.

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Reviews (2)

Rate This Recipe
frog legs
2

frog legs

we tried this against the asparagus with sliced almonds and parmesan recipe from this site. we enjoyed this recipe but, the other just had so much more flavor. so 3.5 stars. if the compition wasn't so strong maybe 4 stars.

Mike
1

Mike

Make sure your asparagus is very dry to start or egg white will not stick therefore your crumbs will not stick. I mixed Panko with finer ground crumbs for extra crunch. I found finer ground crumbs stick better than course crumbs. Panko and Parmesan is the best. I've tried different green and yellow squash, carrots and other veggies. I can hardly wait to try it on the outdoor grill.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 43.3 g
  • 14%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

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