1 cup Kinnikinnick Panko Style Bread Crumbs (110 g) ½ cup parmesan cheese - grated (125 g) ½ tsp salt (2 g) 1 tsp black pepper (2 g) 2 tbsp dried parsley (6 g) 1 tsp garlic powder (2 g) 2 tbsp olive oil (30 g) 1 lb fresh asparagus - trimmed (454 g) Optional: Finish with fresh squeezed lemon juice
Directions
Preheat oven 400°F (204°C). Line a baking tray with foil. Set aside.
Wash asparagus and trim off woody ends.
In a shallow casserole dish, combine Kinnikinnick Panko Crumbs, parmesan cheese, salt, pepper, parsley and garlic powder. Mix until combined and set aside.
Toss prepared asparagus in olive oil until coated.
Dredge asparagus in ½ of the Panko mixture and place on baking tray in a single layer.
Top with the remaining ½ Panko mixture.
Bake in preheated oven for 7 - 10 minutes (asparagus should be tender and Panko golden brown).
Remove from oven and place in serving dish.
Finish with fresh squeezed lemon juice.
Serve immediately.
Tips & Variations
Spring asparagus (thin) cook faster (7 - 10 minutes).
Winter asparagus (thicker) take longer (10 - 14 minutes).
Crispy, crunchy, bread-style coating for all your veggies and proteins in all your favourite gluten-free dishes. Check out all the recipes you can make with these super-popular gluten-free Panko crumbs. Weight: 350g/ 12.5oz Qty/Pkg: By Wt.
