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How to make it

  • Preheat oven to 425
  • Cut, or snap the white ends off the asparagus spears
  • Beat the eggs, and pour them onto a small dish
  • Combine panko and sea salt on another dish
  • Dip the spears in the eggs, coating entirely, and then dredge in the panko mix
  • Place on a baking rack in a cookie sheet and bake for approx 15 minutes, or until the panko crumbs begin to brown
  • Serve with red pepper jelly for a dip...absolutely awesome!!!

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