Recipe Image

Panko & Parmesan-Crusted Asparagus with Garlic-Mayo Dipping Sauce

  • 25 m
  • 40 m
Diabetic Living Magazine
“This cheesy and crispy asparagus dish is the perfect accompaniment to any meal.”


    • Nonstick cooking spray
    • ¼ cup all-purpose flour
    • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
    • ¾ cup panko bread crumbs
    • ¼ cup grated Parmesan cheese
    • ¼ teaspoon black pepper
    • 24 spears fresh asparagus (about 12 oz.), trimmed
    • Garlic-Mayo Dipping Sauce
    • ¼ cup light mayonnaise
    • ¼ cup fat-free Greek yogurt
    • 2 tablespoons snipped fresh Italian parsley
    • 1 tablespoon white-wine vinegar or lemon juice
    • 1 tablespoon Dijon-style mustard
    • 1 large clove garlic, minced


  • 1 Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray. Place flour in a shallow dish. Place egg in a second shallow dish. In a food processor combine panko, cheese and pepper. Cover and pulse until fine crumbs form. Transfer mixture to a third shallow dish.
  • 2 Roll each asparagus spear in flour. Dip in egg, then roll in panko mixture to coat. Place ½ inch apart on the prepared baking sheet. Sprinkle with any remaining panko mixture and lightly coat with cooking spray.
  • 3 Bake 12 to 15 minutes or until asparagus is tender and coating is light brown. Serve warm with Garlic-Mayo Dipping Sauce.
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