Parmesan and Oat Breaded Asparagus

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.
Type de plat: Apéritifs
Category: Sans gluten, Végétarien
Oat Type: Farine d’avoine, Flocons d’avoine roulés
Temps de préparation: 15 minutes
Temps de cuisson: 15 minutes
Temps total: 30 minutes
Portions: 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


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