26 March, 2014

Panko Crusted Asparagus

Panko Crusted Asparagus

Wow! This recipe for Panko Crusted Asparagus came out amazing. I really like asparagus anyway but the breading and aioli took it up several notches. Each bite brought a full symphony of flavor. At first the lemon from the aioli hits followed by the taste of the asparagus and ends with full flavor of roasted garlic. The texture is fantastic, balancing crunchy and tender perfectly.

The recipe consists of two parts, the asparagus and the aioli. You’ll want to start the aioli first since the roasted garlic will take 30-40 minutes to prepare. I cooked mine in the grill. While breading the asparagus your hands will get pretty messy, so make sure you have everything set up before you start the breading process.

Breaded Asparagus


  • 1 head grilled garlic
  • 3/4 cups mayonnaise
  • 1 1/2 teaspoon lemon juice
  • 1lb asparagus
  • 2 egg whites
  • 2 cups panko bread crumbs
  • 2 tablespoons parsley flakes
  • 1/3 cup shredded parmasan


Step 1
Squeeze the roasted garlic cloves into a medium bowl. Add the mayonnaise and lemon juice, mashing with a fork until combined. If needed, put in a food processor to mix the aioli. Season the aioli with salt and pepper to taste.
Step 2
Preheat the oven to 375°F.
Whisk together the egg whites with the mayonnaise. In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley, Parmesan cheese, and chives.

Dip each asparagus spear in the egg mixture to thoroughly coat each spear. Mix it in the breadcrumbs making sure to firmly press so the crumbs stick well. Place the breaded asparagus on a cooking sheet lined with parchment paper. Spray all the spears with cooking spray to help the crumbs brown during cooking.
Serve with the aioli.