Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch

Ingredients

• 1 pound asparagus, usually 1 bunch
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup plain panko bread crumbs
• 1 teaspoon garlic powder
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 cup plain Greek yogurt
• 1 teaspoon dried dill
• 1/2 teaspoon minced garlic
• 3 tablespoon solive oil
• 2 tablespoon sgrated parmesan
• salt, to taste
• ground black pepper, to taste

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Lightly spray a baking sheet with nonstick cooking spray or line it with parchment paper . Set aside.
2. Trim the bottoms off 1 pound asparagus,
3. Set up a breading station with three shallow dishes. Add ½ cup all purpose flour to one, beat 2 large eggs in the second, and combine 1 cup plain panko bread crumbs , 1 teaspoon garlic powder , ½ cup grated parmesan cheese , ½ teaspoon dried parsley , ½ teaspoon dried oregano , ¼ teaspoon ground black pepper in the third.
4. Add the asparagus to the flour, then dredge in the egg, and lastly, coat it in the panko mixture. Line the breaded asparagus in a row on the prepared baking sheet.
5. Bake for 10 12 minutes or until the tops are lightly brown and edges are crispy.