Ingredients30 m servings 309 cals
- Preheat oven to 425 degrees F (220 degrees C). Set a cooking rack over a baking sheet.
- Whisk egg whites, mayonnaise, salt, and black pepper in a bowl until thoroughly combined. Mix panko crumbs, Parmesan cheese, Italian seasoning, and lemon peel together in a shallow bowl or on a piece of waxed paper.
- Dip each asparagus spear into egg white mixture, then press into crumb mixture to coat. Place coated spears on prepared rack; drizzle with olive oil.
- Bake asparagus in the preheated oven until coating is browned and crisp, 15 to 17 minutes. Squeeze lemon juice over asparagus and serve immediately.
Per Serving: 309 calories; 15.5 g fat; 43.3 g carbohydrates; 13.9 g protein; 9 mg cholesterol; 590 mg sodium. Full nutrition
ReviewsRead all reviews 4
Make sure your asparagus is very dry to start or egg white will not stick therefore your crumbs will not stick. I mixed Panko with finer ground crumbs for extra crunch. I found finer ground crum...
we tried this against the asparagus with sliced almonds and parmesan recipe from this site. we enjoyed this recipe but, the other just had so much more flavor. so 3.5 stars. if the compition was...
I sprinkled maybe 1/2 cup of bread crumbs. It was great! I also used some garlic powder. Yummy