After I prepared this dish, my son turned and told me he prefers “regular asparagus” – simply roasted in a little olive oil that is! But for those of you whose kids might like a change of pace, crisp asparagus stalks become almost like french fries in a few simple steps!
Set out three bowls on the counter: the first with a layer of flour, the second with 4 Ener-G eggs, and the third with a mix of panko and vegan Parmesan sprinkles.
Wash and trim one bunch of asparagus. Dip the spears in all three bowls, starting with the flour, followed by the Ener-G eggs, and ending in the panko mixture. Transfer to a baking sheet lined with parchment paper.
Bake at 450 degrees F for 10 minutes, until crisp.