Crunchy Parmesan Asparagus Sticks (Print Version)
# Ingredients:
→ Asparagus & Crunchy Coating
01 -
500 g asparagus spears, ends snapped off
02 -
60 g plain flour
03 -
2 beaten eggs
04 -
100 g panko crumbs
05 -
60 g Parmesan, grated
06 -
1 tsp garlic powder
07 -
0.5 tsp salt
08 -
0.25 tsp black pepper, freshly cracked
09 -
2 tbsp olive oil or some cooking spray
# Instructions:
01 -
Crank oven up to 220°C. Pop some parchment paper on your baking tray.
02 -
Grab three shallow bowls: fill one with flour, another with eggs, and the last one gets panko, Parmesan, garlic powder, salt, and pepper in it.
03 -
Coat all the asparagus in flour first. Shake them so you don't get a big clump.
04 -
Give the floured spears a dunk in egg. Make sure they're covered and messy.
05 -
Now toss the wet asparagus in the breadcrumb mix. Gently press so every bit sticks.
06 -
Line up all coated asparagus pieces on your sheet in a single layer. Hit them with a mist of oil or a quick drizzle.
07 -
Bake for about 10–12 minutes. Keep an eye out for crispy coating and fork-tender spears.
08 -
Take them out and enjoy while they're still hot. Makes a great snack or side.
# Notes:
01 -
Want extra crunch? Push those breadcrumbs on firmly before baking. Eat right away for the ultimate crisp.