Crispy Asparagus in Panko Breading

Peel the white asparagus completely and cut off the woody ends. For green asparagus, only peel the bottom third and also trim the ends.

Pre-cook the asparagus in boiling salted water for approx. 3-5 minutes (it should still be al dente). Then drain and pat dry thoroughly.

Prepare three deep plates for the breading station: Fill the first with flour, the second with beaten eggs (seasoned with salt and pepper), and the third with Panko breadcrumbs.