Preheat oven to 425. Lightly spray a baking sheet or cover with parchment paper.
Combine panko and Parmesan in shallow bowl.
Combine flour, salt, and pepper in 2nd shallow bowl.
Beat the eggs in a 3rd shallow bowl.
Working in batches, coat the asparagus in the flour. Dredge the the flour-coated asparagus in the egg mixture, then the flour mixture pressing to coat. Place on the baking sheet.
Bake for 10-12 minutes, or until golden brown and crisp.
Prepare the dipping sauce: in a small bowl, thoroughly mix all sauce ingredients except yogurt. Gently mix in the yogurt just until combined. Make 1/2 cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 89 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 83.2mg||26 %|
|Sodium 913.9mg||32 %|
|Potassium 139.9mg||4 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 31.9g|
|Protein 11.5g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 271
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