Roasted Parmesan & Panko Asparagus

Directions

Lay a large baking sheet with a few sheets of clean paper towel.

Place the asparagus on top of the paper towels.

Gently pierce the stalks of the asparagus with a fork, then sprinkle the salt evenly over the asparagus.

Let sit for about 25 to 30 minutes.

Meanwhile preheat the oven to 450℉ (230℃).

Lay a large sheet of foil on another large rimmed baking sheet.

Coat foil generously with cooking spray.

In a bowl, mix together 1 cup Parmesan cheese, Panko bread crumbs, salt, black pepper, and cayenne pepper. Mix well and set aside.

In another bowl, whisk together the egg and honey, until foamy and fluffily, about 4 minutes.

Transfer the egg mixture into a 9 by 13 baking dish , and shake to cover the bottom of the dish evenly.

Once the asparagus are ready, transfer to the baking dish with the egg mixture.

Use your hands or spatula to coat the asparagus with the egg mixture until well coated.

Place half of the cheese-bread crumb mixture into a shallow dish.

Roll the coated asparagus into the mixture until completely covered. One asparagus at a time.

Then place the prepared asparagus onto the large baking sheet with foil paper.

Repeat until all the asparagus are done.

Bake in the oven for about 8 minutes.

Remove from the oven and sprinkle with remaining Parmesan.

Continue to bake for another 6 minutes or so, or until the cheese-bread crumb mixture becomes golden and brown.

Remove from the oven, and serve warm.