BCL - Parmesan-Panko Asparagus Spears Good Recipes

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Parmesan-Panko Asparagus Spears

"Asparagus spears are dipped in an egg white-mayonnaise aggregate, then covered in Parmesan and panko breadcrumbs earlier than a ride to the oven to bake right into a crunchy, delicious facet dish. Very clean and delicious!"

Ingredients :

2 egg whites
1 1/2 tablespoons mayonnaise
salt and ground black pepper to taste
2 cups panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/8 teaspoon grated lemon peel
1 pound fresh asparagus spears, trimmed
2 tablespoons olive oil, or greater if needed
half lemon, juiced

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

Preheat oven to 425 stages F (220 tiers C). Set a cooking rack over a baking sheet.
Whisk egg whites, mayonnaise, salt, and black pepper in a bowl until very well mixed. Mix panko crumbs, Parmesan cheese, Italian seasoning, and lemon peel collectively in a shallow bowl or on a piece of waxed paper.
Dip each asparagus spear into egg white combination, then press into crumb aggregate to coat. Place covered spears on prepared rack; drizzle with olive oil.
Bake asparagus inside the preheated oven until coating is browned and crisp, 15 to 17 mins. Squeeze lemon juice over asparagus and serve immediately.

Notes :

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