- 20 mins
- 34 mins
Ingredients
- 3/4 cup Kraft shredded parmesan cheese
- 3/4 cup panko bread crumbs
- 2 egg whites
- 1 tsp garlic powder, divided
- 2 lb fresh asparagus spears, trimmed
- 1/4 cup Kraft mayo
- 1/4 cup light sour cream
- 1 Tbsp Grey Poupon Dijon Mustard
Preparation
Step 1
Heat Oven to 450.
Cover 2 rimmed baking sheets with foil; spray with cooking spray. Combine cheese and bread crumbs; spoon half into pie plate. Whisk egg whites and 1/2 tsp garlic powder in 13zx9 inch dish until blended. Add asparagus; toss to evenly coat. Dip 3 - 4 asparagus spears in cheese mixture in pie plate, turning to evenly coat each spear. Place on prepared baking sheet. Repeat with remaining asparagus, adding remaining cheese mixture to pie plate when needed. Spray asparagus with cooking spray. Bake 12 to 154 minutes or just until asparagus is crisp and lightly browned. Meanwhile, mix mayo, sour cream, mustard, lemon juice and remaining garlic powder in microwaveable bowl. Microwave mayo mixture on HIGH 30 seconds to 1 minute or until heated thru, stirring after 30 seconds. Transfer asparagus to platter; drizzle with sauace.