Panko Parmesan Crusted Asparagus

• Vegetarian

• Produce

  • 14 Asparagus spears
  • 1/4 tsp Garlic powder
  • 3 Lemon, wedges

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil
  • 1 Olive oil cooking spray

• Bread & Baked Goods

  • 3 tbsp Panko breadcrumbs

• Dairy

  • 1/3 cup Parmesan cheese

Found on queenofmykitchen.com

Ingredients

• 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

Directions

• 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.