Parmesan Asparagus Sticks (Printable Version)
Asparagus spears get coated in a cheesy, crunchy layer and bake fast for a snack or side that'll make anyone want seconds.
# What You'll Need:
→ Asparagus & Crunchy Covering
01 -
500 g asparagus spears, ends removed
02 -
2 eggs, whisked
03 -
60 g plain flour
04 -
100 g panko crumbs
05 -
60 g Parmesan, finely grated
06 -
1 teaspoon garlic powder
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0.5 teaspoon table salt
08 -
0.25 teaspoon black pepper, freshly crushed
09 -
Cooking spray or simply 2 tbsp olive oil
# Step-by-Step Guide:
01 -
Stick some parchment paper on a baking sheet, then crank the oven up to 220°C.
02 -
Grab three shallow bowls. In the first, toss in your flour. In the second, pour the whisked eggs. Mix panko, Parmesan, garlic powder, salt, and black pepper in the last one.
03 -
Roll your asparagus around in the flour, tapping off whatever doesn't stick.
04 -
Next, dunk your floured asparagus into the egg. Make sure it gets egg all over.
05 -
Toss the eggy spears in your crumb-Parmesan-powder mix. Gently squish so the bits cling on.
06 -
All the coated asparagus goes in one flat layer on the sheet. Spritz with some oil or just drizzle.
07 -
Bake everything for 10 to 12 minutes. Once they're gold and crispy and the asparagus is soft, you're set.
08 -
Take 'em out of the oven and enjoy while they're warm, either as a nibble or with your meal.
# Additional Notes:
01 -
If you want a bigger crunch, press those crumbs on well before you put them in the oven. They're crispiest right after baking, so don't wait around to eat!