Asparagus! Either you love it or you don't! I love it! Even more so baked. Baking asparagus in the oven rather than steaming it won't leave your house smelling sour. Plus it comes out so sweet and still has a fresh crispness to it. Yummers!
One cup has more than your daily allowance of vitamin K. And it's a great source of folate, vitamin C, vitamin A, thiamin, niacin, tryphtophan, fiber, and vitamin B6
Look at how crunchy they are! These are not fried either, that's crust comes from using Panko bread crumbs.
You'll need:15-20 Fresh Asparagus
2 egg whites
1 C Panko bread crumbs. I used plain, but seasoned ones would be great too!
1/2 C flour
1/2 C finely grated Parmesan cheese
salt & pepper to taste
Mix the panko, flour and Parmesan cheese, salt & pepper in a large plate. Set aside.
Snap each asparagus spear to remove the woody end. Just bend the spear and it will snap on its own in the correct spot.
Place the asparagus on the wire rack and bake in 425 degree oven for 15-20 minutes. Serve immediately while hot. They are good at room temperature too, but aren't as crunchy.
I served mine with my trusted friend Siriacha sauce. Enjoy!