Sweet, tender and tasty. An easy side dish for that special meal. Start with fresh asparagus, coat with some Parmesan, bread crumbs and spices and bake until tender. And you end up with something special.
A 4 only because we are meritoriouses.
Notes: as usual, I read a lot of recipes but don’t really have an inspired by for this. Many bake asparagus recipes baked the asparagus and sprinkled some Parmesan on at the end. Others had Panko bread crumbs and a little Parmesan. I wanted more Parmesan and some garlic so this is my take on bake asparagus.
Trimming asparagus is needed to get rid of the woody end. You can trim with a knife but “snapping” the end off will get rid all that woody stuff
Preheat convection oven to 400.
Wash and trim or snap the asparagus. Pat dry.
In one pan beat one egg with a tablespoon of water. In a second pan, mix 1/2 cup shredded Parmesan, 1/2 cup bread crumbs, 1/4 cup flour, 1/2t salt, 1/2 t garlic powder, 1/4 t pepper.
Prep a large baking pan with foil and a rack. Spray with PAM.
Roll each piece of asparagus in the egg.
Then roll in the dry mix.
Space on the rack.
Bake for 15 to 17 minutes until browning some.
- 1 lb asparagus
- 2 egg whites or 1 whole egg
- 1 T water
- 1/2 cup Parmesan cheese shredded
- 1/2 cup bread crumbs
- 1/4 cup flour
- 1/2 t salt
- 1/2 t garlic powder
- 1/4 t pepper
Prep time: Cook time: Total time: Yield: 4 servings