This is also the start of week 3 of the Month of Veggies plan: serve up a tasty sauce or dip. This should be a good week for us, as Abby looooves to dip stuff. She wants "dip dip" served alongside pretty much everything she eats. She had one and a half bites of asparagus, but then refused to eat anymore. Oh well. To look at the silver lining - she tried a bite!
Were I just making asparagus for adults who already like asparagus, I wouldn't bother with breading it. But I think this is a great way to make it look a little more fun and appealing for the younger set.
1 bunch asparagus, washed, trimmed, and patted dry
2 Tbsp all-purpose flour
2 eggs, well beaten
1/2 cup Panko bread crumbs
2 Tbsp grated Parmesan
Preheat oven to 450F. Line a baking sheet with aluminum foil and coat it with non-stick spray. Shake the asparagus and flour together in a zipper bag to coat. Make an assembly line of the asparagus, the eggs in one bowl, and the Panko and Parmesan combined in another bowl:
Dredge each stalk of asparagus in the egg, and then lightly coat with breadcrumbs. Bake on the foil-lined tray for about 15 minutes (more time for thicker spears, but the really thin asparagus would probably take more like 10 minutes).
I made a simple honey mustard to serve with this (2 Tbsp Dijon mustard to 1 tsp honey), but Abby didn't care for that and used ketchup instead. For her one and a half bites. Yup.