- 2 egg whites
- 1 1/2 tablespoons mayonnaise
- salt and ground black pepper to taste
- 2 cups panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/8 teaspoon grated lemon peel
- 1 pound fresh asparagus spears, trimmed
- 2 tablespoons olive oil, or more if needed
- 1/2 lemon, juiced
- Preheat oven to 425 degrees F (220 degrees C). Set a cooking rack over a baking sheet.
- Whisk egg whites, mayonnaise, salt, and black pepper in a bowl until thoroughly combined. Mix panko crumbs, Parmesan cheese, Italian seasoning, and lemon peel together in a shallow bowl or on a piece of waxed paper.
- Dip each asparagus spear into egg white mixture, then press into crumb mixture to coat. Place coated spears on prepared rack; drizzle with olive oil.
- Bake asparagus in the preheated oven until coating is browned and crisp, 15 to 17 minutes. Squeeze lemon juice over asparagus and serve immediately.