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Parmesan-Crusted Asparagus

Christy Denney, The Girl Who Ate Everything
  • 0 minutes
  • Serves

INGREDIENTS

2

lbs 1/2-inch-thick asparagus, thick

2

Egg whites, large

1 tsp

Honey

1 pinch

Cayenne

1

Salt and pepper

3/4 cup

Panko bread crumbs

1 tbsp

Butter, unsalted

1 1/2 cups

Parmesan cheese, grated