PANKO PARMESAN ASPARAGUS FRIES

Preheat oven to 425 degrees.  Line a rimmed baking sheet with foil and coat with non-stick spray.

Cut the woody ends off the asparagus spears, about ⅓ of the way up from the bottom of each spear.

Beat the egg in a pie plate or shallow baking dish and combine the breadcrumbs and parmesan in another dish to create a breading station.

Dip the asparagus in the egg and then press into the crumb mixture to fully coat.  Gingerly place the coated spears on the foil, taking care not to knock off the crumbs.  Repeat with the remaining spears.  Drizzle the olive oil, generously, over the tops.

Bake for 10-12 minutes until golden brown and crispy.  Season with salt as soon as they come out of the oven.  I love them with sriracha mayo or horseradish mayo for dipping!