Panko Crusted Asparagus Za'atar


1/2 c. all-purpose flour
1 tsp garlic salt, divided
Freshly ground black pepper, to taste
RawSpiceBar's Za'atar 
2 eggs
3/4 c. panko bread crumbs
1/2 c. freshly grated Parmesan cheese
1 lb asparagus (of medium thickness)


1. Arrange oven racks so that they are in the center and second-lowest positions. Preheat oven to 425°F. Line a 13"x18" sheet pan with aluminum foil and top with a wire rack.
2. Place flour in a shallow dish. Add 1/2 teaspoon garlic salt, RawSpiceBar's Za'atar, and a generous amount of black pepper; whisk to combine. In a second shallow dish, beat eggs and season with remaining 1/2 teaspoon garlic salt and more black pepper. Mix together panko breadcrumbs and Parmesan cheese in a third shallow dish.
3. Wash asparagus and trim off the tough ends. Working with a few pieces at a time, dredge in flour mixture, coat with eggs, then roll in the panko breadcrumbs & Parmesan cheese mixture. Arrange asparagus on the wire rack-topped baking sheet so that there's a little bit of space between each piece.
4. Place baking sheet on the middle rack in the oven and bake for 7 minutes. Move baking sheet to the 2nd lowest rack and bake for 3 to 5 minutes more, or until asparagus are crispy and golden. Serve immediately.
Makes 4-6 servings as a side or starter dish.
Adapted from Panko Parmesan Asparagus recipe from Five Heart Home.

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