Why Make This Recipe
Panko Parmesan Crusted Asparagus is an easy and tasty side dish that can brighten any meal. It’s crispy, flavorful, and adds a nice crunch to your plate. If you’re looking for a way to enjoy vegetables that feels a bit indulgent, this recipe is perfect. Plus, it’s a great way to get more greens into your diet, and the panko and parmesan make it extra special.
How to Make Panko Parmesan Crusted Asparagus
Ingredients:
- 1.5 teaspoons olive oil (to grease pan)
- 1/2 cup all-purpose flour (approximately)
- 2 large eggs
- 1 cup unseasoned panko bread crumbs (approximately)
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- Pinch ground cayenne pepper
- 1 pound asparagus
- Cooking spray (to spray asparagus)
- Lemon zest (garnish to taste, optional)
- 1/2 cup mayonnaise
- 1 tablespoon lemon zest
- 1 to 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 425°F (220°C). Grease a baking pan with olive oil.
- Set up a breading station: place flour on one plate, beaten eggs in a bowl, and mix panko breadcrumbs with parmesan, paprika, black pepper, garlic powder, onion powder, salt, and cayenne pepper on another plate.
- Dredge each asparagus spear in flour, dip it in the beaten eggs, then coat with the panko mixture. Place on the prepared baking pan.
- Lightly spray the coated asparagus with cooking spray.
- Bake for 12-15 minutes or until crispy and golden brown.
- To make the lemon garlic mayo sauce, mix mayonnaise, lemon zest, lemon juice, minced garlic, black pepper, and salt in a bowl.
- Serve the crispy asparagus with the lemon garlic mayo sauce for dipping.
How to Serve Panko Parmesan Crusted Asparagus
You can serve Panko Parmesan Crusted Asparagus as a side dish with your main courses like grilled chicken, fish, or steak. It’s also a great option for parties or gatherings as an appetizer. Just place the crispy asparagus on a platter with the lemon garlic mayo sauce on the side for dipping.
How to Store Panko Parmesan Crusted Asparagus
If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten the same day, but you can keep them for up to 2 days. To reheat, place the asparagus in the oven at 350°F (175°C) for about 10 minutes to make them crispy again.
Tips to Make Panko Parmesan Crusted Asparagus
- Choose thin asparagus spears for a quicker cooking time and better crunch.
- Make sure to coat each asparagus evenly for the best flavor and texture.
- Don’t skip the cooking spray – it helps achieve that crispy golden finish.
Variation
Feel free to get creative with the seasonings! You can try adding Italian herbs, such as oregano or basil, into the panko mixture for a different flavor profile. You can also replace asparagus with other vegetables like zucchini or green beans following the same breading method.
FAQs
1. Can I use frozen asparagus for this recipe?
Yes, you can use frozen asparagus, but make sure to thaw and drain excess water before coating and baking.
2. How can I make this recipe gluten-free?
You can replace the all-purpose flour and panko breadcrumbs with gluten-free options. Look for gluten-free flour and panko alternatives at the store.
3. Is it necessary to use mayonnaise for the dipping sauce?
While mayonnaise enhances the flavor, you can substitute it with Greek yogurt or sour cream if you prefer a different taste or if you’re looking for a healthier option.
Panko Parmesan Crusted Asparagus
Ingredients
For the Asparagus
- 1.5 teaspoons olive oil to grease pan
- 1 pound asparagus
- cooking spray Cooking spray to spray asparagus
Breading Mixture
- 1/2 cup all-purpose flour approximately
- 2 large eggs
- 1 cup unseasoned panko bread crumbs approximately
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- pinch ground cayenne pepper
Lemon Garlic Mayo
- 1/2 cup mayonnaise
- 1 tablespoon lemon zest
- 1 to 2 tablespoons lemon juice
- 1 clove garlic minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Grease a baking pan with olive oil.
- Set up a breading station: place flour on one plate, beaten eggs in a bowl, and mix panko breadcrumbs with parmesan, paprika, black pepper, garlic powder, onion powder, salt, and cayenne pepper on another plate.
- Dredge each asparagus spear in flour, dip it in the beaten eggs, then coat with the panko mixture. Place on the prepared baking pan.
- Lightly spray the coated asparagus with cooking spray.
Cooking
- Bake for 12-15 minutes or until crispy and golden brown.
Serving
- To make the lemon garlic mayo sauce, mix mayonnaise, lemon zest, lemon juice, minced garlic, black pepper, and salt in a bowl.
- Serve the crispy asparagus with the lemon garlic mayo sauce for dipping.