- Servings: 6
|1 lb||Thin Fresh Asparagus Spears|
|1 cup||Panko Bread Crumbs|
|1 cup||Grated Parmesan Cheese|
|1 Tbsp||Freshly Ground Black Pepper|
|1||Seedless Cucumber, peeled and sliced|
Preheat oven to 350 degrees. Trim asparagus and cut into 2-inch lengths.
Whisk egg in a small flat dish. Combine panko, parmesan, and pepper in another dish. Line a rimmed baking sheet with parchment paper. Dip asparagus in egg, then in panko mixture; place on baking sheet. Repeat for all asparagus pieces; bake for 15 minutes. Let cool, then place asparagus pieces on cucumber slices. Arrange on serving platter and serve for appetizers.