Crispy Parmesan Asparagus (by SELFASH)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Crispy Parmesan Asparagus (by SELFASH) calories by ingredient
Introduction
Original recipe is thanks to howsweeteats.com, this made over recipe has my own little twist to it!!! Original recipe is thanks to howsweeteats.com, this made over recipe has my own little twist to it!!!Number of Servings: 6
Ingredients
-
1 bunch of asparagus (mine had about 30 spears)
2 egg whites
1/2 cup, whole wheat plain breadcrumbs
1/2 cup, crushed corn flakes
1/4 cup, parmesan cheese
onion powder, salt, and pepper to taste
Directions
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.