Celebrate Easter with Just The Taste Founder, Kelly Senyei
1 pound asparagus, cleaned with bottom ends trimmed2 tablespoons chopped flat-leaf parsleyPreheat the oven to 400 degrees Fahrenheit.
Slice the top 1/3 off the head of garlic, place the bottom portion on a piece of foil before drizzling with olive oil, and seasoning with salt and pepper.Roast the garlic in the oven for 30 minutes.Add mayonnaise and lemon juice, mashing with a fork until combined. Season the aioli with salt and pepper, and cover with plastic wrap to store in the fridge until ready to serve.Line the baking sheet with parchment paper.In a separate shallow baking dish, combine panko breadcrumbs, chopped parsley, and parmesan cheese.
Dip each asparagus spear in the egg mixture until thoroughly coated, then dredge in breadcrumbs, pressing to secure them onto the asparagus.Lightly spray the asparagus with cooking spray and bake for 15-20 minutes.Pickled Deviled Eggs
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