Crispy Parmesan Asparagus Sticks (Version imprimable)
Crispy asparagus spears coated in Parmesan and panko, oven-baked for a crunchy, flavorful bite.
# Composition:
→ Coating and Asparagus
01 -
500 g fresh asparagus spears, tough ends trimmed
02 -
60 g all-purpose flour
03 -
2 large eggs, beaten
04 -
100 g panko breadcrumbs
05 -
60 g grated Parmesan cheese
06 -
1 teaspoon garlic powder
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon freshly ground black pepper
09 -
Cooking spray or 2 tablespoons olive oil
# Étapes de réalisation:
01 -
Preheat oven to 220°C and line a baking sheet with parchment paper for easy release.
02 -
Place all-purpose flour in one shallow dish, beaten eggs in another, and combine panko breadcrumbs, Parmesan, garlic powder, salt, and black pepper in a third dish.
03 -
Dredge each asparagus spear in flour, shake off any excess, coat in beaten egg, then roll in the breadcrumb mixture, pressing lightly to ensure even coverage.
04 -
Arrange coated asparagus in a single layer on the prepared baking sheet. Spray lightly with cooking spray or drizzle evenly with olive oil.
05 -
Bake for 10–12 minutes until the asparagus is tender and the coating is golden and crisp.
06 -
Remove from oven and serve immediately as a warm snack or accompaniment.
# Détails supplémentaires:
01 -
Ensure asparagus spears are similar in thickness for even cooking.