Cheesy Crunchy Asparagus (Printable Version)

# What You’ll Need:

01 - 500 g asparagus, washed and ends snapped off

02 - 1/2 teaspoon black pepper, freshly cracked

03 - 2 eggs, whisked until smooth

04 - 1/4 teaspoon salt

05 - 1 teaspoon garlic powder for flavor

06 - 60 g plain flour

07 - 100 g panko crumbs

08 - 60 g Parmesan, finely grated

09 - Spray oil or 2 tablespoons olive oil (optional)

01 - Turn the oven on to 220°C. Lay parchment paper on your baking tray.

02 - Put flour in one shallow bowl, beaten eggs into another, and mix panko crumbs, Parmesan, garlic powder, salt, and pepper in a third.

03 - Roll each asparagus spear through flour, knock off any extras, coat in egg, then press into panko mix to stick.

04 - Line each coated spear on the parchment-lined tray, making sure they don’t touch.

05 - Spray lightly with cooking spray or drizzle a little olive oil over them to crisp up the coating.

06 - Bake for 10 to 12 minutes. They’re done when they’re soft and the coating is crispy and golden.

07 - Pull them out and enjoy right away as a snack or a tasty side option.

01 - You can give the asparagus another spray halfway through baking if they need more crunch.