Lately I’ve been on a Panko kick!  Everything that I could possibly coat and crisp up with Panko..I’ve thought about done it!  It’s so much fun making ordinary food so crunchy and yummy!  When I opened the fridge and saw that vunerable bunch of Asparagus just sitting there under the angelic glow of the light..I knew, its time had come!  Yep..it was going to get Panko’d!  So sad for it – so awesome for me! 🙂

 

 

 

What an amazing snack this was for me appetizer this was for the family!  The tender asparagus get so flavorful and crispy, and the best part is they’re baked, not fried!!  So simple, crisp & light, you have to give these a try either as a snack, or as an amazing appetizer or unique side dish!  Don’t get me started on the refreshingly creamy Lemon Aioli..talk about deee-lish!  🙂

 

 

 

 

What you’ll need:

A bunch of Asparagus

1or2 eggs

2 cups of Panko

1/2 cup Parmesean (in the can)

1 Lemon

2 cloves of chopped Garlic

Directions:

Trim the asparagus

Mix the eggs in a bowl

In a med. bowl add the panko & the parmesean

Dip an asparagus spear into the egg and then into the Panko, making sure to coat them well

Set them on a sheet pan and bake at 350 until golden!

 

 

 

Lemon Aioli:

In a bowl mix to combine,

3/4 cup mayo

1 tbsp. lemon zest

1 tbsp. fresh lemon juice

2 minced garlic cloves

S&P to taste

If you’re in the mood to be fancy..serve the Aioli in a lemon half!  ~Enjoy1  🙂