Panko Parmesan Asparagus


  • ½ cup flour
  • 2 eggs
  • 1 teaspoon garlic salt divided
  • freshly ground black pepper
  • ¾ cup Panko bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 lb. asparagus


  • Preheat oven to 425 degrees F. Line a 13 x 18-inch sheet pan with foil. Get out 3 containers that will fit the asparagus spears. Bread pans, pie pans or rectangular plastic containers all work. Place the following in each of these pans:
    1. Flour, ½ teaspoon garlic salt, lots of black pepper.
    2. Beat eggs, add ½ teaspoon garlic salt and more pepper.
    3. Bread crumbs and parmesan cheese
  • Wash asparagus, breaking off ends. Working with a few pieces at a time, dredge in flour, then coat with eggs, then roll in bread crumb mixture. Arrange asparagus on baking sheet so the spears don’t touch each other.
  • Place baking sheet on the middle rack in the oven and bake for 10-15 minutes depending on the size of the spears and until asparagus are crispy and golden. Serve immediately.

Source:, tested and revised by Andrea using gluten-free ingredients

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