Asparagus season is here. You’ll be wanting new recipes. One of the more interesting and delicious ways to serve it is Roasted Breaded Asparagus. This easy-to-make recipe gives you lovely golden-brown spears that are crispy to the tooth.

Here are links to some of my other asparagus recipes: Asparagus Frittata, Scaloppine With Asparagus and Two Sauces.

To Skip to the Recipe, Click Here.

Line a baking sheet with parchment paper. Place a rack in the middle of the oven, and preheat the oven to 425°.

Trim any woody parts from the bottom of the asparagus.

Wash the spears, and dry them on paper towels.

In a large, shallow bowl, mix together the panko crumbs, Parmigiano, thyme, oregano, salt, and pepper.

On a large plate, sift the flour. In another shallow bowl, beat the eggs with the 2 tablespoons of fresh lemon juice.

Dip the asparagus spears in the egg mixture.

Next, roll them in  the flour, and once again in the egg mixture.

Finally, dredge them in the panko mixture.

Place the spears in one layer on the parchment-lined baking sheet.

Roast the asparagus for 12-14 minutes or until the browned and crispy.

For best results, serve the Roasted Breaded Asparagus immediately. If you have leftover roasted spears, they can be reheated in a 350° oven for about 10 minutes. Roasted Breaded Asparagus will not be as crisp and fresh as when first made, however.

For a Breadcrumb Patty

If you still have breadcrumbs leftover, you can turn them into baked patties.

Mix the leftover crumbs with 1⁄2 teaspoon of baking powder, and stir them into the remaining egg mixture.

If the mixture is a bit dry, you can add a little milk to moisten it.

Form the mixture into patties, and bake them along with the asparagus spears.

To Download or Print the Full Recipe, Click Here.