Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- ½ cup Flour
- 2 Eggs – whisked with 2-3 tbsps. water
- Sea Salt & Fresh ground Pepper
- 1 cup Panko bread crumbs
- ½ cup grated Parmiggiano Reggiano cheese
- 1 bundle Asparagus (thick size) – washed and bottom 1.5 inch cut off and cut into 3 portions (3-4 inches long)
Directions
- Preheat oven to 425°F and line a sheet pan with parchment paper and wire rack on top. Set aside.
- Get 3 bowls for your Breading station.
- In one bowl, place flour and season with salt and pepper. Whisk to combine and set aside.
- In a second bowl, beat eggs and season with salt and pepper. In a third bowl, mix together the panko and Parmiggiano cheese.
- Prepare the asparagus. Working with a couple at a time, dredge them in the flour, then eggs, and then roll in the Panko & Parmiggiano mixture.
- Arrange asparagus on the wire rack topped sheet pan. Make sure there is space between each piece.
- Place sheet pan on the middle rack in the oven and bake for 10-15 minutes or until asparagus are crispy and golden. Serve immediately with Chef Crusco’s Mustard Crema Sauce. Enjoy!
