Parmesan Crusted Asparagus
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
10 mins
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Total time
20 mins
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Ingredients
1 cup Kinnikinnick Panko Style Bread Crumbs (110 g)
½ cup parmesan cheese - grated (125 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
2 tbsp dried parsley (6 g)
1 tsp garlic powder (2 g)
2 tbsp olive oil (30 g)
1 lb fresh asparagus - trimmed (454 g)
Optional: Finish with fresh squeezed lemon juice
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Directions
- Preheat oven 400°F (204°C). Line a baking tray with foil. Set aside.
- Wash asparagus and trim off woody ends.
- In a shallow casserole dish, combine Kinnikinnick Panko Crumbs, parmesan cheese, salt, pepper, parsley and garlic powder. Mix until combined and set aside.
- Toss prepared asparagus in olive oil until coated.
- Dredge asparagus in ½ of the Panko mixture and place on baking tray in a single layer.
- Top with the remaining ½ Panko mixture.
- Bake in preheated oven for 7 - 10 minutes (asparagus should be tender and Panko golden brown).
- Remove from oven and place in serving dish.
- Finish with fresh squeezed lemon juice.
- Serve immediately.
Tips & Variations
- Spring asparagus (thin) cook faster (7 - 10 minutes).
- Winter asparagus (thicker) take longer (10 - 14 minutes).
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