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- 1 pound fresh asparagus, trimmed - 1 cup panko breadcrumbs - ½ cup grated Parmesan cheese - 2 large eggs - 2 tablespoons lemon zest - 1 tablespoon lemon juice - 1 teaspoon garlic powder - ½ teaspoon salt - ¼ teaspoon black pepper - Olive oil spray - Baking sheet - Parchment paper - Shallow bowls - Whisk - Prep Time: 10 minutes - Cook Time: 20 minutes - Servings: 4 servings When you gather your ingredients, make sure to choose fresh asparagus. It should look bright green and firm. The panko breadcrumbs give a nice crunch. Parmesan adds a rich flavor. The eggs help the coating stick well. For tools, a baking sheet is a must. Parchment paper saves you from scrubbing later. Shallow bowls help with easy dipping. A whisk makes mixing simple and fast. You can whip this dish up in just 10 minutes! After 20 minutes in the oven, you’ll have a tasty side for four people. This is a great way to enjoy veggies in a fun way. Check out the Full Recipe for more details on how to make this dish shine! - Set the oven to 425°F (220°C). - Line a baking sheet with parchment paper. - Whisk together eggs, lemon juice, salt, pepper, and garlic powder. - Mix panko breadcrumbs, grated Parmesan, and lemon zest in a bowl. - Dip each asparagus spear in the egg mixture. Let any excess drip off. - Roll the dipped asparagus in the panko mixture. Press gently to stick. - Place the coated asparagus on the baking sheet. Spray lightly with olive oil. - Bake for 15-20 minutes until crispy and golden brown. Enjoy this Crispy Lemon Parmesan Asparagus as a delightful side dish or snack. For the full recipe, check out the details above! To get the best crunch, use fresh panko breadcrumbs. They provide a light and airy texture. If you like a little heat, add a dash of cayenne pepper to the panko. This adds a nice kick to the dish. You can experiment with different cheeses. Asiago or Pecorino can enhance the taste. Fresh herbs like parsley or basil make a great garnish. They add color and freshness. You can also serve it with a tasty dip, like ranch or garlic sauce, to elevate the flavor. Crispy lemon parmesan asparagus pairs well with lemon wedges. They add brightness and zing. You can also serve it with a dipping sauce for extra fun. This dish shines alongside grilled meats or as a stand-alone appetizer. It works great for parties and family meals alike. For the full recipe, check the section above. {{image_2}} If you want a vegetarian version, swap out the Parmesan cheese for a plant-based cheese. Many brands offer great-tasting options. This change keeps the dish creamy and flavorful, making it perfect for all diets. I love using cashew-based cheese or nutritional yeast for a cheesy taste without dairy. They both melt well and add a nice flavor boost. You can cook Crispy Lemon Parmesan Asparagus in an air fryer for a quicker result. Preheat your air fryer to 400°F (200°C). Follow the coating steps from the oven method. Instead of baking, place the coated asparagus in the air fryer basket. Cook for about 10-12 minutes. Check halfway through and shake the basket for even cooking. You'll get crispy spears in no time! If you like some heat, add red pepper flakes or sriracha to the coating mixture. Mix in about a teaspoon of red pepper flakes with the panko and cheese. For sriracha, brush it on the asparagus before coating. This spicy twist gives the dish an exciting kick that I know you'll enjoy. Store leftovers in an airtight container in the fridge. This keeps them fresh for up to three days. Be sure to let the asparagus cool before sealing. The best way to reheat is in the oven. This keeps the asparagus crispy. Preheat the oven to 350°F (175°C). Place the asparagus on a baking sheet and heat for about 10 minutes. You can use a microwave, but this may soften the texture. You can freeze the asparagus before baking. Place each coated spear on a baking sheet and freeze for an hour. Once firm, transfer them to an airtight container or freezer bag. Use parchment paper to separate layers to avoid sticking. They can stay in the freezer for up to three months. When ready to bake, cook them directly from frozen, adding a few extra minutes to the baking time. Yes, but the texture may not be as crispy. Panko is preferred for crunch. Regular breadcrumbs can make the dish softer. For that perfect bite, stick with panko. Substitute panko with gluten-free breadcrumbs. Ensure all other ingredients are gluten-free. This way, you keep the same great taste. Just check labels to be safe. It pairs well with grilled chicken, fish, or as a side dish to any meal. You can also enjoy it on its own as a snack. The bright flavors shine alongside rich mains. Yes, you can coat the asparagus ahead of time and bake just before serving for freshness. This saves time when hosting. Just keep the coated asparagus in the fridge until you’re ready to cook. Look for a golden-brown coating and tender asparagus spears. The crunch is key! If the coating looks crispy and the asparagus feels soft, you’re ready to serve. This blog post showed how to make Crispy Lemon Parmesan Asparagus in a few simple steps. We covered the ingredients, cooking tools, prep time, and exact cooking instructions. You learned tips for extra crispiness and flavor, along with variations and storage advice. Enjoying this dish can elevate your meals. Try different cheeses or spices to make it your own. Now, you’re set to impress family and friends with this tasty recipe. Happy cooking!

Crispy Lemon Parmesan Asparagus

Elevate your vegetable game with this delicious Crispy Lemon Parmesan Asparagus recipe! Perfectly baked to golden perfection, each spear is coated in a crunchy panko and Parmesan mixture, bringing a zesty twist to your table. Ideal for any meal or as a tasty snack, this dish will impress your family and friends. Ready to make your dinner vibrant and flavorful?
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Ingredients
  

1 pound fresh asparagus, trimmed

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

2 large eggs

2 tablespoons lemon zest

1 tablespoon lemon juice

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

Olive oil spray

Instructions
 

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a shallow bowl, whisk the eggs together with lemon juice, salt, pepper, and garlic powder until well combined.

      In another bowl, mix the panko breadcrumbs, Parmesan cheese, and lemon zest until evenly combined.

        Dip each asparagus spear first into the egg mixture, letting any excess drip off, and then roll it in the panko mixture. Press gently to ensure that the breadcrumbs stick well.

          Place the coated asparagus on the prepared baking sheet. Once all spears are coated, lightly spray them with olive oil.

            Bake in the oven for 15-20 minutes, or until the asparagus is tender and the coating is golden brown and crispy.

              Remove from the oven and allow to cool for a few minutes before serving.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

                  - Presentation Tips: Arrange the crispy asparagus on a serving platter and garnish with extra lemon zest and a sprinkle of Parmesan cheese for a vibrant finish. Serve with a slice of lemon on the side.