Thursday, June 27, 2013

Crusted Asparagus


15 asparagus spears, bottoms cut off
2 tbsp greek yogurt
¼ cup egg whites
2/3 cup oats, lightly pulsed in processor
1/3 cup bread crumbs (I used panko for added crunch)
1 Tbsp chia seeds
 Salt and pepper
Garlic powder
Olive oil cooking spray


1.       Preheat oven to 400 degrees
2.       Combine yogurt and egg whites in a long container for dredging
3.       Combine oats, bread crumbs, chia seeds, garlic powder, salt, pepper in a separate long container for dredging.
4.       Dredge each spear through liquid mixture then dry, covering completely
5.       Transfer to a baking sheet lines with foil and sprayed with cooking spray. Repeat for each spear. Spray all spears with olive oil cooking spray.
6.       Bake 15-20 minutes until brown and crisp

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