Ingredients
I
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese grated
1 pound asparagus
1/4 cup all-purpose flour
2 eggs beaten
to taste salt and pepper
Directions
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Preheat oven to 425 degrees F.
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Line a baking sheet with parchment and spray with nonstick cooking spray.
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Trim ends off asparagus.
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In a bowl combine Parmesan, panko and salt and pepper.
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Dip asparagus spears in flour, then eggs, then into Panko mixture, pressing to coat.
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Arrange asparagus in a single layer on baking sheet.
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Bake for 12-15 minutes, or until golden brown and crisp.
