by Flavia of Flavia's Flavors, @Flavias_Flavors

Baked Panko-Crusted Asparagus

A recipe from my mother-in-law, Eleanor.

1 bunch asparagus, washed, dried, and trimmed
1/2 cup all-purpose flour
2 eggs, lightly beaten
1 T. plus 3/4 cup extra virgin olive oil
1 cup plain Panko breadcrumbs
1 cup Italian-seasoned breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 375 degrees.

Wash, dry and trim the asparagus. Set aside.

Place the flour in a shallow dish. Beat the eggs with 1 tablespoon of the olive oil, salt and pepper and place in another shallow dish. Mix the Panko and Italian-seasoned breadcrumbs together and place in a third dish. Have a fourth dish set aside (for the asparagus that have been breaded).

Working in batches, dredge the asparagus first in the flour, then in the egg mixture and then in the breadcrumbs. Transfer the breaded asparagus spears to the empty dish. Repeat this procedure until all the asparagus spears have been breaded. 

Pour 3/4 cup of the olive oil onto a baking sheet and place it in the preheated oven for 5 minutes. Watch the baking sheet carefully to make sure the oil does not start to burn and smoke. Carefully remove the baking sheet from the oven and place all the breaded asparagus spears onto the baking sheet in a single layer (it's OK if they touch). There is no need to roll them around in the olive oil.

Bake for 30-40 minutes, or until all the asparagus spears are golden and the breading is crisped and lightly sizzling. Remove from the oven and let stand for 5-10 minutes to allow them to cool slightly. Serve warm.

Originally posted at: Flavia's Flavors on May 12, 2011