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Picture: Robert Duncan/The West Australian

This no-fuss small bite will wow your guests every time.

RECIPE: Crispy Parmesan Asparagus Sticks
Serves 14

2 bunches asparagus
1 cup panko breadcrumbs
1/4 cup parmesan, grated
sea salt and freshly ground pepper
1/4 cup flour
2 egg whites, beaten

Preheat oven to 180C. Cover a wire rack with baking paper. Cut off the tough ends of each asparagus spear. Mix the panko with parmesan and season with salt and pepper. Coat each asparagus spear in flour, then egg whites, then lay in the panko mixture and thoroughly cover. If the panko won't stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack. Bake at 180C for 15 minutes or until golden brown and crispy.