Panko Crusted Asparagus

1. 1

   Trim ends off asparagus and cut into 3rds (about 1 1/2 to 2 inches long).

2. 2

   Blanch asparagus in slightly boiling, salted water for 2 to 3 minutes until it begins to get tender.

3. 3

   Transfer to a bowl of ice water to stop the cooking. Then drain on a clean kitchen towel.

4. 4

   Set out a breading station with 3 shallow bowls or pie pans.

5. 5

   In the first add the flour seasoned with salt and pepper.

6. 6

   In the second one whisk the eggs. You may add a touch of milk or water.

7. 7

   In the third bowl add the panko.

8. 8

   Heat about an inch of oil in a large skillet.

9. 9

   Toss asparagus in flour, then egg, then panko.

10. 10

    Fry until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.