So simply delicious it will be worth coating your fingertips in layers of bread crumbs and flour (I hate dredging things!). Makes a perfect side dish! Bonus recipe for a quick and delicious dipping sauce! The original recipe called for panko bread crumbs (oh how I miss thee!) so if you aren’t gluten free and you have them on hand – go for it!
1 bunch Asparagus
1 cup Bread Crumbs – Gluten Free or Wheat
1 tbsp Italian Blend spices
1 tsp Marjoram
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 cup Flour – Gluten Free or Wheat
1/2 cup Plum Sauce
2 tbsp Chili Paste – GF (found in Chinatown or Asian aisle of your supermarket)
1 tbsp Brown Sugar or Splenda
1 tsp Worcestershire Sauce – Heinz brand is GF
**Combine all ingredients and alter to your personal taste preferences. See bracketed values in Nutritional Info for separate information on dipping sauce.
– Preheat oven to 450 degrees fahrenheit
– Set up egg wash with 3 separate bowls or plates. On 1st plate combine bread crumbs, italian spices, marjoram, garlic powder and salt. On 2nd plate/bowl, whisk eggs together with a fork and on 3rd plate spread out flour.
– Cut woody stems off asparagus, wash and cut in half. Roll in flour, dip in egg wash then coat in bread crumbs. Place on flat baking sheet and bake for 15-20 minutes or until fork tender.
– Serve with dipping sauce if desired
– Original recipe called for panko bread crumbs. In the interest of keeping the recipe gluten free, I used GF bread crumbs. You choose what kind you want to use.
– You can use wheat flour if you want to. If you’re going to use a gluten free flour, I wouldn’t recommend quinoa flour, it has a definitive taste that wouldn’t lend itself very well to this recipe.
Serves 3 (Sauce also serves 3)
Weight Watchers points per serving – 4 (+ 4 points for sauce)
Calories – 171.7 (+ 145.9)
Fat – 3.9g (+ 2.5g)
Fibre – 2.8g (+ 0.4g)
Sodium – 486.3mg (+ 382.7mg)
Carbohydrates – 26g (+ 30.9g)
Protein – 9.1g (+ 1.8g)