Asparagus are particularly good this time of year. We tried them roasted the other day topped with a protein/bread crumb mixture and they were delicious! See the recipe below for a close up of how you can add the best whey protein, BodyCrunch Whey Protein Crunchies to Panko Breadcrumbs for an out of this world protein/vegetable combination. Easy, too!
1lb. asparagus spears, the thicker ones are best for this prep
Extra virgin olive oil
Salt and pepper
1-2 cloves garlic, finely minced
¼ c. BodyCrunch Natural Whey protein Crunchies, crushed
½ c. Panko bread crumbs
Combine BodyCrunch Whey Protein Crunchies and Panko breadcrumbs and set aside.
Wash asparagus and remove the ends, which tend to be tough. Place on a paper towel to absorb the water.
Place in a baking dish and pour 1-2 T. olive oil over them. Make sure they are all well coated. Sprinkle with salt and pepper and the minced garlic. Toss to evenly distribute.
Bake at 400 degrees for 10 minutes or until tender crisp and lightly browned. Sprinkle with the Panko mixture and drizzle with olive oil.
Return to the oven a few minutes for the crumbs to brown. Remove asparagus to a serving platter and sprinkle with Parmesan cheese. A squeeze of lemon adds to the taste, if you like it.
A wonderful side dish!