Description
A delightful snack or side dish with crunchy panko breadcrumbs and rich Parmesan flavor, perfect for any meal.
Ingredients
- 1 bunch Fresh Asparagus Spears (Trim 2-3 inches off the bottom)
- 1/2 cup All Purpose Flour (or gluten-free flour)
- 1/2 cup Heavy Whipping Cream (or non-dairy milk)
- 1/2 cup Parmesan Cheese (Aged for best flavor)
- 1 cup Panko Seasoned Breadcrumbs (or regular breadcrumbs)
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Black Truffle Sea Salt (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a baking sheet by lining it with parchment paper.
- In a shallow bowl, add the flour.
- In another bowl, pour in the heavy whipping cream.
- In a third bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, black pepper, and truffle sea salt.
- Coat each asparagus spear in flour, shaking off excess.
- Dip the floured spear into the heavy whipping cream, allowing excess to drip off.
- Roll the asparagus in the breadcrumb mixture until fully coated.
- Place the coated asparagus on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Remove from the oven and cool for a few minutes before serving.
Notes
Best served warm; pairs well with dips like ranch or garlic aioli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American