- Serves: 2 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- 1 cup grated parmesan cheese
- 2 cups Panko bread crumbs
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 cup flour
- 1 dozen asparagus spears, woody ends removed
- 2 eggs, beaten
Preheat oven to 425 degrees, and spread a piece of parchment paper on a baking sheet. In a flat dish, combine panko and parmesan; in a separate dish, combine salt, pepper, Italian seasoning, and flour.
Dredge asparagus first in seasoned flour, then in egg, and finally in panko-parmesan mixture. If a thicker crust is desired, dredge again in egg and then again in panko. Repeat until all asparagus spears have been breaded. Bake until golden brown and tender, about 10 to 15 minutes.
Serve with ranch dressing or mayonnaise for dipping.