CRUNCHY BAKED ASPARAGUS FRIES

25 medium-thick asparagus spears, about 1 bunch 2 tablespoons cornstarch 1 large egg

1 teaspoon water

1/2 cup panko

breadcrumbs

1/4 cup grated Parmesan

cheese

1 teaspoon red pepper

flakes

⅛ teaspoon table salt 1 tablespoon fresh lemon

juice

Preheat the oven to 425 degrees. Line two rimmed baking sheets with aluminum foil.

Rinse the asparagus and pat it dry with a clean towel. Break off the tough ends.

Sprinkle the cornstarch in a long, shallow dish. Beat the egg and water together and pour the mixture into a second long, shallow dish. Mix the panko breadcrumbs, Parmesan, red pepper flakes and salt and pour them into a third long, shallow dish.

Lightly roll an asparagus spear through the cornstarch, and then dip it in the egg mixture, shaking off any excess. Dredge it in the breadcrumb mixture and place it on the prepared baking sheet. Repeat with the remaining asparagus spears, placing them on the baking sheets in a single layer.

Bake 15 minutes, rotating the pans halfway, until the asparagus is tender and the breadcrumb mixture is golden brown. Remove the baking sheets from the oven and drizzle the asparagus with lemon juice. Serve hot.

Serves 6 to 8. Per individual spear: 21 calories (percent of calories from fat, 24), 1 gram protein, 2 grams carbohydrates, trace fiber, less than 1 gram fat (trace saturated fat), 9 milligrams cholesterol, 32 milligrams sodium.

Per serving, based on 6: 74 calories (percent of calories from fat, 24), 5 grams protein, 9 grams carbohydrates, 2 grams fiber, 2 grams fat (1 gram saturated), 38 milligrams cholesterol, 134 milligrams sodium.

HYNES CONTRIBUTED BY KELLIE Roll your asparagus in a crispy coating to put this savory side dish in the spotlight.