•Panko breadcrumbs, have you used them before? Oh, I’ve heard of them, but never experienced them. So maybe, I’m not as cutting edge as I thought…no finger on the pulse of society. It’s a Japanese breadcrumb made with crustless bread. They add such a unique crunch, different then traditional or homemade breadcrumbs. Once I made these fries, I coated everything I could with Panko; chicken breasts, apple slices, fish fillets, a shoe…kidding, but I bet it would have been delicious.for the asparagus 1 cup panko breadcrumbs 1 lb asparagus, woody ends trimmed 3/4 cup all purpose or whole wheat flour 2 eggs, lightly beaten
1 tsp lemon zest pinch of red pepper flakes salt and pepper to taste
cooking spray blue cheese dip 1/4 cup light mayonnaise 1/4 cup light sour cream
1/4 cup crumbled blue cheese
2 tbls milk
2 green onions-finely chopped 1 tsp hot sauce-I used Franks 1 tsp fresh lemon juice
1/4 tsp kosher salt 1/4 tsp black pepper serves 2-4 prep and cooking time 30-45 min 400°
In a small bowl, mix together all of the ingredients for the blue cheese dip. Taste for seasoning, cover and put in fridge so the flavors can mingle. Helpful hint: zest the lemon before you cut and squeeze out juice. Need 1 tsp zest for asparagus.
Heat oven to 400°. Line a baking sheet with parchment or foil and lightly spray with cooking spray.
Wash and cut the woody ends off of the asparagus (can be saved for soup or stock)
Use 3 shallow dishes or plates for the breading station.Plate 1- flour with a little pinch of salt and pepper Plate 2- beaten eggs with a little pinch of salt and pepper Plate 3- panko, lemon zest, pinch of salt, pepper , and red pepper flakes to your liking
Dip the asparagus in the order of the plates; flour, egg, panko (pressing down a little)
Place the spears on the baking sheet, spray with a little more cooking spray.