BCL - Parmesan-Panko Asparagus Spears Best Dishes
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| Parmesan-Panko Asparagus Spears |
"Asparagus spears are dipped in an egg white-mayonnaise combination, then lined in Parmesan and panko breadcrumbs earlier than a ride to the oven to bake into a crunchy, delicious facet dish. Very clean and scrumptious!"
Ingredients :
- 2 egg whites
- 1 half tablespoons mayonnaise
- salt and floor black pepper to flavor
- 2 cups panko bread crumbs
- half cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/eight teaspoon grated lemon peel
- 1 pound clean asparagus spears, trimmed
- 2 tablespoons olive oil, or more if wanted
- half lemon, juiced
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- Preheat oven to 425 ranges F (220 levels C). Set a cooking rack over a baking sheet.
- Whisk egg whites, mayonnaise, salt, and black pepper in a bowl till thoroughly combined. Mix panko crumbs, Parmesan cheese, Italian seasoning, and lemon peel collectively in a shallow bowl or on a chunk of waxed paper.
- Dip every asparagus spear into egg white combination, then press into crumb aggregate to coat. Place lined spears on organized rack; drizzle with olive oil.
- Bake asparagus inside the preheated oven till coating is browned and crisp, 15 to 17 mins. Squeeze lemon juice over asparagus and serve at once.
Notes :
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