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🍽️ Crispy Asparagus with Parmesan Panko Crust

145 kcal · 25 min · 4 servings

Ingredients

• 500 g asparagus, green (thin stalks are fine)
• 4 tbsp flour
• 1 pinch chili powder
• 1 pinch paprika powder
• 1 pinch garlic powder
• 2 egg(s)
• salt and pepper
• 1 tsp mustard, grainy
• 4 tbsp parmesan
• 6 tbsp panko (coarse, Japanese breadcrumbs)
• 1 splash olive oil (oil spray is better)

Instructions

1. 1. Thoroughly wash the green asparagus.
2. 2. Cut off the woody, lower ends of the asparagus stalks.
3. 3. Preheat the oven to 220 degrees Celsius (Use the top and bottom heat setting).
4. 4. Mix flour with chili powder, paprika powder, and garlic powder in a shallow dish.
5. 5. Whisk eggs in a second bowl with salt, pepper, and mustard until smooth.
6. 6. Mix grated parmesan with panko breadcrumbs in a third bowl.
7. 7. Roll each asparagus stalk first in the flour mixture.
8. 8. Then dip the floured asparagus completely into the egg mixture.
9. 9. Finally, press the asparagus stalks firmly into the parmesan-panko mixture so the crust sticks.
10. 10. Place the breaded asparagus stalks with some space between them on a baking sheet lined with baking paper.
11. 11. Drizzle or spray the asparagus lightly with oil.
12. 12. Bake the asparagus in the preheated oven for about 15 minutes until golden brown.
13. 13. For the air fryer: Preheat it to 200 degrees Celsius.
14. 14. Place the breaded asparagus stalks in the air fryer basket.
15. 15. Cook the asparagus in the air fryer for about 10 to 12 minutes until golden brown.

Nutrition per serving

• kcal: 145
• Protein: 11 g · Fett/Fat: 5 g · Carbs: 12 g