Number of Servings: 4
Nutrition Per Serving:
What you will need:
1 lb asparagus, approx. 22 large spears, 20g each
1 cup oat flour (processed oats)
4 large egg whites
3/4 cup Ian’s All-Natural Whole Wheat Panko Breadcrumbs
1 tsp. paprika
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. dry mustard
1/8 tsp. ground cumin
Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place a wire rack on top. Wash and trim the asparagus spears.
Its easier to dip and dredge the asparagus in three separate loaf baking dishes, or any deep, long dish.
1st dish: Oat flour
2nd dish: egg whites, lightly beaten
3rd dish: Seasonings & breadcrumbs, mixed well
Dredge the asparagus in the flour, then the egg whites and then into the seasoning mixture. Place each asparagus on the wire rack on the baking sheet, evenly apart, and spray a fine mist of cooking spray over the top. Bake for 10-14 minutes, or until they have reached a golden brown color. Enjoy!