Crispy Parmesan Asparagus Sticks

By cwaldron09

Very easy. Tried to make it gluten free by smushing corn flakes. Next time don't skimp on the egg whites, otherwise it will be too dry and the flour will stick like powder. If it had been done right, it would have been delicious!

Ingredients

• 1 bunch of asparagus (mine had about 30 spears)
• 2 egg whites
• 1/4 cup flour (I used whole wheat pastry flour)
• 1 cup seasoned panko breadcrumbs
• 1/4 cup parmesan cheese
• salt and pepper

Details

Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from howsweeteats.com

Preparation

Step 1

Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.

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 the wire rack.

Bake at 425 for 15 minutes, or until golden brown and crispy.