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Parmesan-and-Oat-Breaded-Asparagus

Parmesan-and-Oat-Breaded-Asparagus

This crispy, cheesy, oat-y dish made with in-season asparagus is perfect for entertaining.
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Course: Appetizer
Preparation: Bake
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Oats Everyday

Ingredients

  • 1 cup rolled oats
  • 1/2 cup Parmesan cheese grated
  • pinch salt
  • black pepper to taste
  • 1 tsp canola oil
  • 2 eggs, lightly beaten
  • 1 lb asparagus trimmed
  • 1/4 cup oat flour
Imperial - Metric

Instructions

  • Preheat oven to 425°F (220°C). Lightly brush a large baking sheet with canola oil.
  • Place oats and Parmesan cheese into the bowl of a food processor, along with a generous pinch of salt and some freshly ground pepper.
  • Drizzle with 1 tsp canola oil and pulse until mixture resembles coarse bread crumbs. Pour into a shallow dish. Pour eggs into a second dish.
  • Dust asparagus spears with oat flour, gently tapping to remove excess.
  • One at a time, thoroughly coat asparagus spears in beaten egg, then roll in parmesan oat mixture.
  • Place breaded spears on prepared pan, making sure they do not touch.
  • Bake for 12-15 minutes or until tender-crisp and browned, turning once during baking.
Nutrition Facts
Parmesan-and-Oat-Breaded-Asparagus
Serving Size
 
5 spears
Amount per Serving
Calories
232
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
93
mg
31
%
Sodium
 
267
mg
12
%
Potassium
 
391
mg
11
%
Carbohydrates
 
26
g
9
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.