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Ingredients
- 1 bunch Asparagus (mine Had About 30 Spears)
- 2 whole Egg Whites
- 1 cup Seasoned Panko Bread Crumbs
- 1/4 cups Flour (I Used Whole Wheat Pastry)
- 1/4 cups Parmesan Cheese
- Salt And Pepper
Method
- Preheat oven to 425°F. Lay a wire rack on a baking sheet and coat with nonstick spray.
- Snap off the tough ends of each asparagus spear. 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 desired. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won't stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack.
- Bake at 425°F for 15 minutes, or until golden brown and crispy.
