Ingredients
Scale
- 1 bunch Fresh Asparagus Spears (Trim 2–3 inches off the bottom)
- 1/2 cup All Purpose Flour (Substitute with gluten-free flour for a gluten-free option)
- 1/2 cup Heavy Whipping Cream (Non-dairy milk can be used as an alternative)
- 1/2 cup Parmesan Cheese (Aged delivers the best flavor)
- 1 cup Panko Seasoned Breadcrumbs (Regular breadcrumbs can be used)
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Black Truffle Sea Salt (Optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a baking sheet by lining it with parchment paper.
- In a bowl, combine the flour, garlic powder, and black pepper.
- In another bowl, pour the heavy whipping cream.
- In a third bowl, mix the Parmesan cheese and Panko breadcrumbs together.
- Take each asparagus spear and dip it first in the flour mixture, coating it well.
- Next, dip the floured asparagus into the heavy cream to coat.
- Finally, roll the asparagus in the Parmesan and Panko mix until it’s fully covered.
- Place the coated asparagus spears on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and crispy.
Notes
Serve as a side dish or appetizer. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg