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Parmesan-Panko Asparagus Spears

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Parmesan-Panko Asparagus Spears



Ingredients :

  • 2 egg whites
  • 1 ½ tablespoons mayonnaise
  • salt and ground black pepper to taste
  • 2 cups panko bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • ⅛ teaspoon grated lemon peel
  • 1 pound fresh asparagus spears
  • trimmed
  • 2 tablespoons olive oil
  • or more if needed
  • ½ lemon
  • juiced
  • Methods :

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