We all need to eat our vegetables, right? The USDA recommends that adults eat 2-3 cups of vegetables daily for maximum health benefits, but let’s face it – sometimes vegetables are boring. Sure, super fresh veggies that are perfectly cooked are delicious, but even then, we’re not likely to consider them a treat. That’s why Panko Parmesan Crusted Asparagus is such an awesome recipe. It turns ordinary asparagus into something of a vegetable treat! A delicate, golden brown crispy coating of panko-parmesan breadcrumbs encases each spear, highlighting and accentuating all that is right about this wonderful spring-time vegetable. One taste and you’ll be hooked!
The size of the asparagus spears you use in this recipe is important. You won’t have good results if you use pencil thin asparagus as there won’t be enough surface area for the panko-parmesan breadcrumbs to adhere to. Look for bundles of asparagus with thicker spears that have stem ends at least ¼ inch in diameter.
Even though each asparagus spear needs to be individually coated, the breading process for Panko Parmesan Crusted Asparagus doesn’t take long. Work with 3 or 4 asparagus spears at a time. Roll them around in the egg/mustard mixture, transfer them to the pan/dish with the panko-parmesan breadcrumbs, and then shake the pan/dish to rotate each spear until they are completely coated. (You can spoon more of the breading mixture on top of the asparagus if there are any bare areas.) I use a 9 inch non-stick cake pan for this – it works great.
Squeeze some fresh lemon juice on Panko Parmesan Crusted Asparagus right before serving to intensify the delicious combination of flavors in this dish.
Panko Parmesan Crust Asparagus is very similar to another recipe I recently posted so if you like this dish you’ll want to check out Panko Parmesan Crusted Lemon Chicken.
If your rotation of vegetable recipes is getting a little stale, mix it up with Panko Parmesan Crusted Asparagus. Your friends, family, or whoever you serve it to, will thank you!
- 14 asparagus spears - ½ lb. or more depending of the size of the spears
- 1 egg
- 1½ tablespoon olive oil
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- ⅓ cup finely grated parmesan cheese
- 3 tablespoons panko breadcrumbs
- Olive oil cooking spray
- 3 lemon wedges
- Preheat the oven broiler to high and position a rack about 6 inches from the heating element.
- Spray a half sheet pan (18” x 13”) with a thin layer of olive oil cooking spray.
- Trim off the tough, bottom, 1 or 2 inches of the asparagus spears.
- In a shallow dish or pan whisk together the egg, olive oil, Dijon mustard, salt, garlic powder, and pepper.
- In another shallow dish or pan mix together the parmesan cheese and panko breadcrumbs.
- Place the asparagus spears into the egg mixture 3 or 4 at a time, rotate them so they are completely coated, then place them in the pan/dish with the parmesan/panko mixture. Shake the pan/dish to coat the asparagus and spoon some more of the mixture on top of each spear if needed. Transfer to the half sheet pan and repeat with the remaining spears.
- Spray each asparagus spear with a thin coating of olive oil cooking spray and broil for 8 minutes.
- Squeeze fresh lemon juice over the top and serve.
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