Instructions

• Preheat the oven to 400°F. Line a baking tray with baking paper (parchment paper).
• Put 1/2 cup flour in a shallow bowl. Crack and beat the 1 egg in a second shallow bowl. Put 1/2 cup whole-grain breadcrumbs in a third shallow bowl.
• Pat the 20 asparagus spears dry and confirm the hard ends have been removed.
• Working one spear at a time, dredge each asparagus in the flour and shake off the excess. Dip it into the beaten egg, letting excess drip off, then coat it evenly with the breadcrumbs, pressing gently so the crumbs adhere. Repeat until all spears are coated.
• Arrange the coated asparagus in a single layer on the prepared tray, leaving space between spears.
• Bake for 10 minutes in the preheated oven.
• Remove the tray and sprinkle the 1/3 cup grated Parmesan cheese evenly over the asparagus.
• Return the tray to the oven and bake an additional 10 minutes, or until the breadcrumbs are golden brown and the asparagus is tender.
• Remove from the oven and let cool for a minute or two before serving.