Asparagus gets a crunchy panko exterior and is generously dipped in any sauce you prefer, making an awesome Easter side dish that's sure to please even picky eaters.
1: Rinse asparagus to clean, and set aside to dry.
2: Cut off the bottom inch of the asparagus.
3: Preheat oven to 425°F.
4: Prepare two baking sheets with Heinen’s Avocado Oil Spray.
5: In a sauté pan over medium-high heat, pour in the panko bread crumbs with 2.5 tablespoons of olive oil and stir frequently for 3-4 minutes until golden.
6: Set up three bowls for dredging: one with whisked eggs, one with flour, garlic powder, salt, and pepper mixed, and one with cooled toasted panko mixed with parmesan cheese.
7: Coat each asparagus stalk in egg, shake off excess, coat in flour, shake off excess, back into the egg, and finally coat in the panko and parmesan mixture.
8: Place the panko crusted asparagus fries onto the baking sheet, spray tops with Heinen’s Avocado Oil Spray.
9: Bake at 425°F for 10-12 minutes until golden brown.
10: Serve with ketchup.
