Recipes

This dish was inspired by a craving for Parmesan french fries (a secret weakness) and an abundance of asparagus in my fridge. It takes fresh, delicious asparagus coated with mustard, panko bread crumbs, and Parmesan, baked until crispy on the outside. These are a perfect side dish, appetizer at a cocktail party, or afternoon snack dipped in some marinara sauce.

Panko Parmesan Asparagus
Servings: 4
Serving Size: 1/4 of recipe
Nutritional Info: 189.5 calories, 8.2 g of fat, 14 g of carbohydrates, 1.5 g of fiber 14.5 g of protein * 3 P+

Ingredients
1 bunch asparagus
1 tsp dijon mustard
1 whole egg and 1 egg white
2/3 cup Italian panko bread crumbs
1/3 cup shredded parmesan cheese
Salt and pepper to taste
Optional: Juice of 1/2 lemon
Optional: marinara sauce for dipping (points not included)

Instructions
1. Preheat oven to 425 degrees. Cut the ends off of the asparagus.

2. Stir together the egg, egg white, mustard, salt, and pepper. Place in a dish large enough to dip asparagus into. Combine the panko bread crumbs and Parmesan cheese on another plate.

3. Dip the asparagus into the egg mixture and shake off the excess. Then roll in the breadcrumbs. Place on a baking sheet, sprayed with non stick cooking spray. Continue with the rest of the asparagus.

4. Bake for 15 minutes until the outside begins to crisp up and asparagus are cooked through. Squeeze lemon over the top if desired.