Parmesan Crusted Asparagus

Parmesan-Crusted Asparagus makes a delicious vegetable side dish for just about anything. OR, why not think outside of the box and serve them as appetizers? Bet you didn't see that coming!!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This one is for all you asparagus lovers out there!!! I am definitely among you and I'd like to, single handily, "spearhead" (get it?) the cause to turn this wonderful veggie into a delicious appetizer for your next party or gathering.

It shouldn't ALL be about the nachos and party dips, you know?

While I'd like to take credit for this recipe all by myself, I fear I can not. I found this recipe in a cookbook by Marlene Koch called "Eat More Of What You Love". With a title like that, who am I to say no?

PARMESAN CRUSTED ASPARAGUS     {PRINT THIS RECIPE}

1 pound medium asparagus (18-20 spears)
2 tablespoons light mayonnaise
2 - 3 large egg whites (about ⅓ cup)
1 teaspoon Dijon mustard
¼ teaspoon cayenne pepper
½ cup panko breadcrumbs
3 tablespoons grated Parmesan cheese
salt and pepper to taste
olive oil cooking spray

-In a long, shallow dish whisk together the mayonnaise, egg whites, Dijon mustard, and cayenne pepper.
-In another long, shallow dish, mix together the bread crumbs and the Parmesan cheese.
-Prepare a baking sheet with aluminum foil (easy clean-up) and a baking rack. Spray with olive oil cooking spray.
-Preheat the oven to 400-degrees Fahrenheit.
-Place a few spears at a time in the egg white mixture and turn to coat.
-From there, place them in the breadcrumb mixture and turn to coat.
-Place the coated spears on the rack on the baking sheet.
-Continue the same process with all the additional spears.
-Lightly spray the tops of the spears with olive oil.
-Season with salt and pepper.
-Bake for approximately 15 minutes so the spears are lightly browned but not soft and mushy.
-Cool slightly and serve.

*If you like you can serve them with your favorite dipping sauce but I think they're great just on their own.*

The kick of the cayenne adds just the right amount of heat and keeps you coming back for more ~

Heck, they're asparagus...GO GET MORE!!!