Ingredients
1lbasparagus
½cupflour
2eggs
1cuppanko
1tspMcCormick® Garlic Powder
½cupparmesan cheese,grated
½tspMcCormick® Parsley
½tspMcCormick® Oregano Leaves
¼tspMcCormick® ground black pepper
½cupplain Greek yogurt
1tspMcCormick ® dried dill weed
1clovesmall garlic
3tbspolive oil
2tbspparmesan
salt and pepper,to taste
Preparation
Preheat oven to 425 degrees F.
Lightly grease a baking sheet with nonstick spray or line with parchment paper. Set aside.
Trim the bottoms of the asparagus.
In 3 shallow dishes, add the flour, eggs, and in the last shallow dish, add the panko, garlic powder, parmesan cheese, parsley, oregano, and pepper.
Add the asparagus to the flour, then dredge in the egg, and lastly coat in the panko.
Line in a row on the baking sheet.
Bake for 10 to 12 minutes or until the tops are lightly brown and the edges are crispy.
In a food processor, add the Greek yogurt, dill weed, garlic, olive oil, and parmesan.
Pulse until smooth and salt and pepper to taste.
