Crispy Parmesan Asparagus Sticks.

Ingredients

• Asparagus

  Raw

  30 spear, medium or 480g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

• Whole Wheat Pastry Flour

  Hodgson Mill

  ¼ cup or 30g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won't stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack.Bake at 425 for 15 minutes, or until golden brown and crispy.
2. Recipe by: How Sweet Eats (source: https://www.howsweeteats.com/2011/03/crispy-parmesan-asparagus-sticks/)

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