• Preheat oven to 375℉. Gather the ingredients so that you have everything close at hand on the counter or table. Place a wire cooling rack inside a baking sheet. Set aside until ready to use.

Prepare the Ingredients

• Wash and trim the asparagus, as needed, cutting off the bottom ends where they are tough.
• Grate fresh parmesan using a fine-edge grater.

Set Up Breading Station

• Place all-purpose flour on a plate. Mix in kosher salt and freshly ground black pepper.
• In a small bowl, combine egg whites and mayonnaise. Whisk well to combine.
• On another plate, stir together the Italian-seasoned Breadcrumbs, freshly grated Parmesan, Italian seasoning, paprika, and seasoned salt.
• Place these three items on the counter or table in a line to create a workstation.

Assemble Asparagus Spears

• Dredge each asparagus spear in the flour mixture, coating to cover.
• Next, dip each spear in the egg wash-mayonnaise mixture, again coating to cover.
• Follow this by dipping the spears in the seasoned breadcrumbs, making sure to coat the asparagus fully. (I will use my fingers to gently press the coating into the eggs until fully covered.)
• Place the breaded spears on the prepared wire rack on the baking sheet. Drizzle the spears with extra virgin olive oil.
• Bake in preheated oven for 15-17 minutes until lightly golden and crispy. Serve immediately, or keep warm in an oven, uncovered. Serves 4-6.