Crispy Parmesan Asparagus Sticks (Print version)
Fresh asparagus spears coated in Parmesan and panko breadcrumbs, baked until golden and crispy in just 20 minutes.
# Ingredients:
For the asparagus
01 -
1 lb (450 g) fresh asparagus, tough ends trimmed
02 -
1 tablespoon olive oil
03 -
Salt and black pepper to taste
For the Parmesan coating
04 -
2 large eggs
05 -
1/2 cup (50 g) Parmesan, finely grated
06 -
1/3 cup (35 g) panko breadcrumbs
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon Italian seasoning
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
1/4 teaspoon salt
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 -
In a shallow bowl, stir together the Parmesan, panko, garlic powder, Italian seasoning, red pepper flakes, and salt until evenly combined.
03 -
Pat the asparagus completely dry with paper towels. Drizzle with olive oil and toss to coat lightly.
04 -
Beat the eggs in a shallow bowl. Dip each spear in the egg, let the excess drip off, then roll in the Parmesan-panko mixture, pressing firmly to adhere. Lay in a single layer on the prepared baking sheet.
05 -
Bake for 12-15 minutes, flipping once at the 8-minute mark, until the coating is deep golden and the asparagus is tender-crisp.
06 -
Transfer to a serving plate immediately. Serve with garlic aioli, lemon-herb yogurt sauce, or marinara.
# Good to know:
01 -
Use freshly grated Parmesan rather than pre-shredded for the best melt and browning.
02 -
Best served within 10 minutes of baking while the coating is at peak crunch.