40 g wholemeal flour
110 g panko breadcrumbs
20 g finely grated Parmesan cheese
24 fresh asparagus spears, ends trimmed
Garlic dipping sauce
3 Tbsp mayonnaise
3 Tbsp low-fat Greek yoghurt
1 Tbsp white wine vinegar
2 Tbsp flat-leaf parsley
1 tsp Dijon mustard
1 clove garlic, crushed
- Preheat oven to 200°C (fanforced). Line a baking tray with baking paper. Place flour in a shallow dish. Put egg in a shallow bowl and whisk well. Put panko, parmesan and pepper in a food processor. Cover and pulse until mixture is finely chopped. Transfer panko mixture to a shallow dish.
- Roll each asparagus spear in flour. Dip in egg, then roll in the panko mixture to coat. Place on lined baking tray and sprinkle with any remaining panko mixture. Spray with oil. Place in oven and bake for 12-15 minutes or until the asparagus is tender and coating is golden.
- Meanwhile, to make garlic dipping sauce, combine all the ingredients in a small bowl.
- Serve asparagus with the garlic dipping sauce.