Roasted asparagus in a crispy Parmesan and breadcrumb coating. |
Ingredients
- Cooking spray or oil
- 1 pound asparagus, trimmed
- 1 cup dried breadcrumbs
- ½ cup Parmesan cheese, grated
- ¼ teaspoon pepper
- ¼ cup all-purpose flour
- 2 large eggs
Instructions
- Preheat oven to 425 F. Lightly oil or coat a baking sheet with cooking spray.
- Add asparagus and flour to a large zip top bag, shake to coat.
- Combine breadcrumbs, Parmesan cheese and pepper in a large bowl. Set aside.
- Whisk eggs in a medium bowl until fluffy and add to asparagus in large zip top bag, shake to coat.
- Remove 3-4 asparagus spears at a time from bag, place in breadcrumb mixture, roll and press to coat each spear. Place spears in a single layer on baking sheet. Repeat until all spears are coated.
- Bake for 10-12 minutes. After 5 minutes, turn over spears and continue baking 5-7 minutes or spears until golden brown.
- Remove from oven and serve.
Notes
Change it Up
- Use panko breadcrumbs for a lighter, crispier coating.
- Add finely chopped fresh parsley and lemon zest to the breadcrumb mixture.
- Add ½ teaspoon garlic powder and finely chopped fresh chives to the breadcrumb mixture.
Nutrition
Serving: 3 spearsCalories: 236calCarbohydrates: 31gProtein: 13gFat: 7gSaturated Fat: 3gCholesterol: 102mgSodium: 416mgFiber: 4g