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Parmesan Crusted Asparagus Spears

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Baked Parmesan Crusted Asparagus Spears covered in the flavors you get from the Parmesan cheese and crunchy texture from the panko breadcrumbs can not only make dinner time interesting, but it can actually be a great snack as well!

Parmesan Crusted Asparagus Spears

Asparagus is one of my favorite spring vegetables, and of course, enjoying them roasted with a drizzle of butter and a sprinkle of salt would suffice — but, why not kick it up a notch? So, today I’m sharing my Parmesan Crusted Asparagus Spears.

This recipe is an easy way to introduce a new way to enjoy asparagus. Give them an egg bath, dust them with a bit of flour, and coat them with a tasty combo of parmesan cheese and panko breadcrumbs, and you have the perfect side dish. Or, you can enjoy them solo (as I do) with a dip in ranch dressing.

Another reason to love asparagus?

I looked up the nutritional gains of eating asparagus and realized there are quite a few health benefits. Asparagus helps fight cancer, is a natural diuretic, good source of fiber and is rich with vitamin B6 which gives you a boost of energy.

One more thing to know…

While the most of the tender asparagus is edible; the end is not so appealing. Once you remove the tough and woody stem (or the very bottom), only juicy asparagus remains. 

Dipping Parmesan Crusted Asparagus Spears in ranch dressing.

As we all try to find interesting ways to enjoy healthy recipes, this Parmesan Crusted Asparagus Spears is definitely one to bookmark.

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Parmesan Crusted Asparagus Spears

Parmesan Crusted Asparagus Spears


  • Author: Eric
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 6 1x

Description

Baked Parmesan Crusted Asparagus Spears covered in the flavors you get from the Parmesan cheese and crunchy texture from the panko breadcrumbs can not only make dinner time interesting, but it can actually be a great game day snack as well.


Scale

Ingredients

  • 2 lbs Asparagus Spear
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1/4 tsp Black Truffle Sea Salt
  • 1 cup All Purpose Flour
  • 1/4 cup Grated Parmesan Cheese
  • 1 cup Panko Seasoned Breadcrumbs
  • 3 Large Organic Eggs
  • 1/4 cup Heavy Whipping Cream

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Wash the asparagus and cut the bottom ends of the spears.
  3. In a bowl, add eggs and whipping cream then whisk.
  4. Add all purpose flour to a baking sheet and coat the asparagus with flour.
  5. Add coated asparagus to egg mixture and make sure it’s covered well.
  6. In a bowl, add Garlic Powder, Black Pepper, Black Truffle Sea Salt, Parmesan cheese, and Panko breadcrumbs. Roll asparagus until coated well.
  7. Place asparagus on baking sheet and cook for 6 minutes on the top oven rack then move to a lower rack for the last 6 minutes.

Notes

Can be served with ranch dressing.

  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Nutrition

  • Calories: 148
  • Fat: 3.3g

Keywords: asparagus, parmesan asparagus

10 Comments

  1. Love this! They looks so crispy and yummy! Thanks for sharing!

  2. Wow… you took this to a whole ‘nother level! Great presentation and pics.. I usually roast mine with olive oil and sprinkle with parmesan cheese but this here!

  3. My husband made these for our side to salmon. Very crispy and taste great!
    I had never baked my asparagus on the top rack and then moving to the bottom. Made the world of difference! Thanks for a great recipe.

    • Hello Peg! Thanks for trying out the recipe! Glad you enjoyed it. Yes, it’s those small details that make the world of difference.

  4. The
    1/2 tsp Garlic Powder
    1/2 tsp Black Pepper
    1/4 tsp Black Truffle Sea Salt Is for…….?

    • Hello Jay — I have updated the steps in the recipe card to reflect where these ingredients should be added (step #6). Thanks for catching this!

  5. These were very tasty.. A keeper.
    A question, do you think that these could be made ahead and stored in fridge.
    Thank you

    • Sure. You can make them ahead of time, but be sure to bake them as you need them. You may lose any crispiness if you try to reheat them later.

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