1/4 cup parmigiano reggiano (parmesan cheese), grated
salt and pepper to taste
Remove and thaw the asparagus. Once thawed, pat dry.
Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper.
Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 7-13 minutes.
Nutrition Facts: Calories 151, Fat 4.3g (Saturated 1.8g, Trans 0),Cholesterol 86mg, Sodium 100mg, Carbs 2.2g (Fiber 4.1g, Sugars 3.8g),Protein 10.8g