Crispy Parmesan Asparagus Spears

First off, here's the recipe. I followed it almost exactly (only doubled).  Asparagus is so cheap right now (.99 for a huge bundle), so we made three bundles, doubling the recipe in the mean time.

It's not quite asparagus season around here (at least not for another month or so), but any chance we get to make an asparagus dish on the cheap is good for me.  We used Progresso's Italian Panko, and I omitted the salt and pepper, leaving that to everyone's taste.  It really didn't need either, though.

 Look at how gorgeous those stems were!  My mouth is still watering just at the thought of them.

 One nice aspect of this recipe, in addition to how easy it is, is that you don't really come away with an overly breaded taste.  The breading is nice and crunchy (as panko usually is), but not over powering.

Thomas ate it reheated and said it was still wonderful, but I can't do second day breading.

It's a great side for entertaining or a nice weekend meal.  I, personally, wouldn't do it during the week because I have no patience with multi-stepped sides after work, but when I have the time for it, it is wonderful!