Crispy Parmesan Asparagus (Print Version)

# Ingredients:

01 - 1/2 teaspoon of salt.
02 - 1 bunch of asparagus, ends trimmed.
03 - 1/2 cup Parmesan, grated.
04 - 1 cup Panko crumbs.
05 - 1/2 cup plain flour.
06 - 1/4 teaspoon ground black pepper.
07 - 2 eggs, whisked lightly.
08 - 1 teaspoon garlic powder.
09 - Olive oil spray or cooking spray.

# Instructions:

01 - Turn on the oven to 425°F and grab a baking sheet covered with parchment.
02 - Fill three shallow plates: one for flour, one for whisked eggs, and the last one combines Panko, Parmesan, garlic, salt, and pepper.
03 - Roll each spear in flour and tap to remove extra.
04 - Dip each floured spear in the egg wash, shaking off any drips.
05 - Coat asparagus in the breadcrumb mix and press it on gently.
06 - Lay all the coated asparagus in one neat layer on the tray.
07 - Spray or drizzle the spears with some olive oil.
08 - Cook in the oven for 10 to 12 minutes until golden and soft.

# Notes:

01 - For the best crunch, give the spears some breathing room. Don’t let them touch during cooking.

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