It just occurred to me that Spring is right around the corner. It’s hard to imagine right now because we’re still covered in a thick blanket, or more like 3 foot cover of snow. At least once a month I run the numbers to see if I could pull off a job on a beach somewhere. Sadly the equation ends with a hard no. Lucky for me, the weather is warming up and days are getting longer. I hear my flip flops calling my name!
I’ve noticed the produce section is improving on looks and cost which is a sure fire way to know that things are on the up and up! Asparagus for example, is no longer breaking the bank so I’ve stocked up and have cleverly found a way to add some crunch without heavily battering or frying. A simple three step coating is all it takes to get a satisfying snack on the table. Of course, we always need a delicious dip to go along side and today I chose the OPA by Litehouse Feta Dill Greek Yogurt Dressing. It’s an easy to pour dressing that pairs perfectly with the delicate asparagus.
You can find further info on the product I used and more photos on the Living Litehouse Blog.
Today’s post is sponsored by Litehouse Foods. I have received compensation however opinions and photos are my own.
- 1 bunch Asparagus, washed and trimmed of rough ends
- ½ cup flour
- 2 eggs, beaten
- 1 cup panko bread crumbs
- Salt, pepper
- 1 tsp Instantly Fresh herbs such as dill and parsley
- Cooking spray
- Opa by Litehouse Feta Dill Greek Yogurt Dressing
- Preheat the oven to 450 degrees and line a large baking pan with a rack.
- Set up the breading station. One dish for flour, one for the eggs and another for the bread crumb mixture.
- Season each dish with salt and pepper. Add the dried herbs to the panko dish.
- Coat each asparagus spear with flour, tapping to remove any excess.
- Dip the asparagus in the eggs then in the panko mixture.
- Arrange the asparagus on the baking tray in a single layer.
- Bake for 8-10 minutes until golden brown and serve with the dressing on the side.
