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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 Appetizers and Snacks
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 lb asparagus, trimmed (500 g)
  • 1 cup rolled oats (250 ml)
  • 1/2 cup grated parmesan cheese (125 ml)
  • 1 tsp olive oil, plus more for baking sheet (5 ml)
  • Salt and freshly ground black pepper
  • 1/4 cup oat flour (60 ml)
  • 2 eggs, lightly beaten

Instructions

  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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