Parmesan Encrusted Asparagus
Description
Even people who don't like veggies will become addicted to these crispy, cheesy asparagus spears. They are easy to make and can be prepared in advance. Just take them from the fridge and pop them into a preheated oven for 15 minutes.
Ingredients
¾ c. mayonnaise
2 T. Dijon mustard
2 t. freshly squeezed lemon juice
1 t. kosher salt
1½ c. panko (Japanese breadcrumbs)
¾ c. freshly grated Parmesan cheese
2 large bunches asparagus
2 T. olive oil
Directions
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Preheat oven to 450 degrees. Coat a large baking sheet with non-stick cooking spray.
Wash asparagus and pat dry with paper towels. Cut tough ends off and discard.
In a large bowl, whisk mayonnaise, mustard, lemon juice and salt.
On a large plate/platter, combine panko and Parmesan cheese.
Dip asparagus in mayonnaise mixture, one at a time, followed by the panko mixture. Place asparagus on the prepared baking sheet; sprinkle the asparagus with olive oil.
Place the tray in the refrigerator for a few hours before baking.
Bake 14-16 minutes, turning asparagus over halfway through cooking.
Sprinkle with coarse salt before serving.
4 servings