1 lb. asparagus, ends trimmed
1/3 cup flour
1/2 cup egg beaters
1 box /2 cups Progresso Italian Panko bread crumbs
1/2 tsp. garlic powder
Trim and rinse asparagus. Make sure it is still damp. Line up three pie plates or breading trays. Put flour in first one, egg beaters in second and panko bread crumbs in third one. Mix garlic powder into bread crumbs.
Line a cookie sheet with non-stick aluminum foil or parchment paper.
Rinse asparagus. While still wet, roll asparagus spear in flour, then in egg, then in bread crumbs. Place on cookie sheet. Repeat process until all spears are coated. You can put them close together. Lightly spray all over with butter flavored Pam.
Bake at 425 for 10-15 min. or until lightly browned and tender.