With freshly picked spring asparagus, there are so many delicious ways to enjoy it. Such as this roasted crispy and cheesy parmesan coated asparagus recipe, it is quick and easy to make, and the flavor is just outstanding, it can be a simple snack, side dish or a light appetizer to impress your company.
YIELD
4 servingsPREP
7 minCOOK
15 minREADY
25 minIngredients
Directions
Preheat oven to 425ºF.
Lay a wire rack on a baking sheet and coat with cooking spray.
On two separate plates, add the eggs whites (lightly beaten) in one, and the panko, flour, and cheese in the other.
Season the panko mixture with salt and pepper if needed.
Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover.
If the panko seems not stick, dip in the egg whites again and roll in panko once more.
Lay each spear on the wire rack in a single layer.
Bake for about 15 minutes until golden brown and crispy.
Serve immediately.
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