Crispy Parmesan Asparagus (by SELFASH)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 bunch of asparagus (mine had about 30 spears)2 egg whites1/2 cup, whole wheat plain breadcrumbs1/2 cup, crushed corn flakes1/4 cup, parmesan cheeseonion powder, salt, and pepper to taste
Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.
Snap off the tough ends of each asparagus spear.
Two separate plates: on the first plate add the egg whites (lightly beaten) and the on the second plate combine together the rest of the ingredients. Coat each asparagus spear in egg whites, then lay in the breading mixture and thoroughly cover.
*If the breading mixture won’t stick, dip back in the egg whites and roll in mixture once again. Lay each spear on the wire rack.
Bake at 425 for 15 minutes, or until golden brown and crispy.
Serving Size: makes about 6 servings of 5 spears each.
Snap off the tough ends of each asparagus spear.
Two separate plates: on the first plate add the egg whites (lightly beaten) and the on the second plate combine together the rest of the ingredients. Coat each asparagus spear in egg whites, then lay in the breading mixture and thoroughly cover.
*If the breading mixture won’t stick, dip back in the egg whites and roll in mixture once again. Lay each spear on the wire rack.
Bake at 425 for 15 minutes, or until golden brown and crispy.
Serving Size: makes about 6 servings of 5 spears each.
Nutritional Info Amount Per Serving
- Calories: 88.6
- Total Fat: 1.9 g
- Cholesterol: 3.3 mg
- Sodium: 374.1 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.2 g
- Protein: 6.6 g
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