Food Porn Tuesday: Asparugus Crunchies

Asparagus is lovely this time of year and over the last few weeks we have enjoyed it in Quiche, plain and my new favorite, Asparagus crunchies (okay this is strictly what I am calling them). I found this recipe at my local grocery store and it tastes as good as it looks!

1. Take the freshest asparagus you can find. Wash and then snap it, fresh asparagus will naturally snap at the point where it is toughest, so no need to chop off the ends. Pat it dry.
2. Whip up 2 to 3 egg whites, enough to dip the asparagus spears. Dip the spears
3. Take Japanese bread crumbs (Panko). The finer the better, if they are too big, just pound them a little with a mallet. The recipe said to add sesame seeds which would be great, but I had none and the recipe came out fine.
4. Dredge dipped spears in the fine bread crumbs and lay them out on a cookie sheet that you have lightly covered with olive oil.
5. Set your oven to a high broil. Place cookie sheet with spears in the oven for 2-4 minutes. Roll them over to the other side and do another 2-4 minutes until they are lightly browned.
6. Serve with a dipping sauce; I used a store bought sauce of Vidalia onions and figs.
7. Enjoy!