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Parmesan cheese bread crumbs egg whites Italian dressing garlic powder fresh asparagus spears mayonnaise POUPON lemon juice
Viewed: 27 - Published at: 4 years agoIngredients
- 3/4 cup KRAFT Shredded Parmesan Cheese
- 3/4 cup panko bread crumbs
- 2 egg whites
- 1/4 cup KRAFT Lite Zesty Italian Dressing
- 1 tsp. garlic powder, divided
- 2 lb. fresh asparagus spears, trimmed
- 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1 Tbsp. GREY POUPON Dijon Mustard
- 2 Tbsp. lemon juice
Method
- Heat oven to 450 degrees F.
- Cover 2 rimmed baking sheets with foil; spray with cooking spray.
- Combine cheese and bread crumbs; spoon half into pie plate.
- Whisk egg whites, dressing and 1/2 tsp.
- garlic powder in 13x9-inch dish until blended.
- Add asparagus; toss to evenly coat.
- Dip 3 or 4 asparagus spears in cheese mixture in pie plate, turning to evenly coat each spear.
- Place on prepared baking sheet.
- Repeat with remaining asparagus, adding remaining cheese mixture to pie plate when needed.
- Spray asparagus with cooking spray.
- Bake 12 to 14 min.
- or just until asparagus is crisp and lightly browned.
- Meanwhile, mix mayo, sour cream, mustard, lemon juice and remaining garlic powder in microwaveable bowl.
- Microwave mayo mixture on HIGH 30 sec.
- to 1 min.
- or until heated through, stirring after 30 sec.
- Transfer asparagus to platter; drizzle with sauce.
