Doni Greenberg writes, “I adapted this recipe from one that called for zucchini sticks. This works as a wonderful appetizer or a delicious accompaniment to a spring green salad.”
- 1 bunch asparagus, washed and trimmed 2 egg whites, beaten until frothy (not stiff)
- ½ cup all-purpose flour
- ½ cup panko bread crumbs
- Freshly ground pepper and kosher salt, to taste
- 4 tablespoons Parmesan cheese, grated
- ¼ teaspoon garlic powder
- ½ teaspoon lemon zest
Prepare baking sheet: either coat lightly with non-stick spray, or brush with olive oil. Set aside. Preheat oven to 425 degrees.
Place the lightly beaten egg whites in a pie plate or shallow container. Set aside.
In another pie plate or shallow container combine the rest of the ingredients and mix well. Roll each asparagus spear in enough egg whites to coat and then place each egg-white dipped asparagus spear in the dry mixture and gentle roll the spear until it’s covered with the crumb mixture. Place each spear on the prepared baking sheet.
Bake for about 15 – 20 minutes, or until the asparagus is crispy on the outside but still slightly firm inside. (Vary the time depending upon the thickness of your asparagus. Avoid over-baking the asparagus. You can always return it to the oven if it’s under-done, but there’s no going back if it’s mushy.) Serve with your favorite aioli or other dipping sauce.
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.