Parmesan and Oat Breaded Asparagus
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Asperges au parmesan et à l’avoine

Une alternative saine aux aliments frits, les asperges tendres et croquantes sortent du four dans une croûte d’avoine dorée et au fromage. Cet apéritif simple et élégant est parfait pour recevoir des invités ou simplement grignoter.

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Parmesan and Oat-Breaded Asparagus

A healthy alternative to fried food, tender-crisp asparagus emerge from the oven in a golden, cheesy oat crust. This simple, elegant appetizer is perfect for entertaining or just snacking.
Course Apéritifs
Type d’avoine Farine d’avoine, Flocons d’avoine roulés
Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Sert 4


  • 1 lb asparagus trimmed (500 g)
  • 1 cup rolled oats (250 ml)
  • 1/2 cup Parmesan cheese grated (125 ml)
  • 1 tsp olive oil plus more for baking sheet (5 ml)
  • pinch salt
  • black pepper to taste
  • 1/4 cup oat flour (60 ml)
  • 2 eggs lightly beaten


  1. Preheat oven to 425°F (220°C). Lightly brush a large baking sheet with olive oil.

  2. Place oats and parmesan cheese into the bowl of a food processor, along with a generous pinch of salt and some freshly ground pepper.

  3. Drizzle with 1 tsp olive oil and pulse until mixture resembles coarse bread crumbs. Pour into a shallow dish. Pour eggs into a second dish.
  4. Dust asparagus spears with oat flour, gently tapping to remove excess.
  5. One at a time, thoroughly coat asparagus spears in beaten egg, then roll in parmesan oat mixture.

  6. Place breaded spears on prepared pan, making sure they do not touch.
  7. Bake for 12-15 minutes or until tender-crisp and browned, turning once during baking.

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