My mentor Molly O’Neil once wrote an article about asparagus growing. Because asparagus can grow up to 10″ in 24 hours, she described asparagus spears as army men bursting through the ground on attack with the element of surprise.

Asparagus season is one of the first seasons of summer and I look forward to it every year. This recipe is a great way to use asparagus and encourage your kids to eat it. What vegetable do you look most forward to in summer?

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Baked Parmesan Asparagus

This is a fantastic ay to enjoy asparagus and to get your kids to eat it.

Course: Everything Else

Cuisine: American

Keyword: asparagus, baked, parmesan

Servings: 4 servings

Ingredients

• 1 pound Asparagus, cleaned and trimmed
• 2/3 cup Breadcrumbs, I like panko
• 2/3 cup Grated Parmesan cheese. Don't use pre-shredded
• 2 Tbs. All-purpose Flour
• Salt & Pepper
• 2 Lg. Eggs, lightly beaten
• 2-3 Tbs. Olive Oil, for drizzling

Instructions

• Preheat oven to 375° on convection setting.

  You can do this in an air fryer or a toaster oven with a convection setting.

  Line a baking sheet with a piece of parchment paper
• This is a classic dredge.

  I use three shallow bowls. I put the flour, that I've seasoned with the salt & pepper in the first.

  In the second I beat the eggs, slightly. And in the third I whisk together the bread crumbs and parmesan.
• Dip each piece of asparagus into the flour, then egg, then breadcrumb/parmesan mixture.

  Place on parchment lined sheet pan. Don't crowd the pan.

  Drizzle the asparagus with the olive oil.

  Bake for 5 to 10 minutes, turn over halfway through. you are looking for a golden brown spear.
• This asparagus doesn't need any sauce, but you can serve it with marinara or a garlic aioli.