Parmesan Asparagus Crunch (Print-Friendly Version)
# What You'll Need:
→ Asparagus & Crispy Bits
01 -
500 g asparagus spears, trim the rough ends
02 -
2 eggs, beaten up
03 -
60 g regular flour
04 -
0.25 tsp fresh black pepper
05 -
100 g panko crumbs
06 -
1 tsp garlic powder
07 -
60 g grated Parmesan cheese
08 -
0.5 tsp salt
09 -
2 tbsp olive oil or a spritz of cooking spray
# Step-by-Step Directions:
01 -
Switch your oven to 220°C. Lay down some parchment on your tray.
02 -
Set up three wide bowls: flour in the first, eggs in the next, then panko crumbs, Parmesan, garlic powder, salt, and pepper tossed together in the last.
03 -
Once the asparagus is dusted in flour, dip each one right into the eggs. Get them nice and coated.
04 -
Toss all the asparagus spears in a flour coat first, making sure to knock off the extra so you don’t get stuck with big clumps.
05 -
Roll the eggy asparagus in the panko mixture. Press gently so you get full, crunchy coverage.
06 -
Put all the crumb-covered asparagus flat on your prepared tray. Give everything a light oil mist or quick drizzle.
07 -
Slide into the oven for around 10 to 12 minutes. You want the outside crispy and the inside soft when checked with a fork.
08 -
Pull the tray out, dig in while they're warm and still crisp. Awesome as a side or just to snack on.
# Helpful Notes:
01 -
Press those crumbs on well if you want them extra crunchy. These taste best fresh—don't wait too long to munch.