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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Garden-Fresh Vegetable Cookbook Ingredients:
2 eggs |
1/2 teaspoon dijon mustard |
salt and pepper |
3/4 cup ground parmesan cheese |
3/4 cup panko breadcrumbs or 3/4 cup dried breadcrumbs |
1 lemon, cut into wedges |
1 1/2 lbs asparagus, bottoms trimmed |
Directions:
1. Preheat oven to 400*. Lightly grease a baking sheet with olive oil.
2. In a shallow bowl, beat the eggs with the mustard. Season with a generous pinch of salt and pepper. In a second shallow bowl, combine the parmesan and panko and mix well. Dip each asparagus spear first in eggs to coat, then in the crumb mixture. Place on the prepared baking sheet. Continue until all the asparagus is coated.
3. Bake 12 to 15 minutes, until golden on the bottom. Turn the asparagus over and bake for another 12 to 15 minutes, until golden brown.
4. Arrange on a platter with the lemon wedges. Serve hot or at room temperature.
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