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


  1. 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: Flour, ½ teaspoon garlic salt, lots of black pepper; Beat eggs, add ½ teaspoon garlic salt and more pepper; and bread crumbs and parmesan cheese.
  2. 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.
  3. 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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