Yields: 4 - 6
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
olive oil, plus more for brushing
large egg whites
Italian seasoning or dried oregano
Kosher salt and pepper
- Heat oven to 425°F. Brush a large rimmed baking sheet with oil.
- In a shallow bowl, whisk together egg whites and 1/4 tsp salt. In a second shallow bowl, combine panko and oil, then toss with Parmesan, Italian seasoning and 1/4 tsp each salt and pepper.
- Working in batches, dip asparagus in egg, letting excess drip off, then coat in panko mixture, pressing gently to help it adhere and transfer to prepared baking sheet. Repeat with remaining asparagus, egg white and panko mixture.
- Roast until tender and golden brown and crisp, 12 to 18 minutes (depending on thickness of asparagus).
This recipe originally appeared on Beautiful Eats & Things.
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