½ to 1 pound asparagus, ends trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup panko breadcrumbs
½ cup parmesan cheese, grated
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon olive oil
Preheat oven to 425 degrees F.
In a bowl (large enough to fit an asparagus spear), whisk
together egg, mayonnaise, mustard, salt and pepper.
In a separate dish (I used an 8x8 baking dish), mix together the panko breadcrumbs, parmesan cheese, Italian seasoning, paprika, and garlic powder.
Dip each asparagus spear in the egg wash.
Next, coat each spear in the seasoned panko breadcrumbs.
Place the spears on a wire rake over a baking sheet.
Lightly drizzle olive oil over the spears so they will get crispy.
Bake for 15 to 17 minutes until golden brown and
This recipe brought to you by Sophie in the Kitchen