Annette Lutgring loves asparagus and Annette’s Baked Asparagus is her version of an appetizer she had at a restaurant.

Her recipe is a simple and delicious option for serving asparagus.

It can be served as an appetizer or a side dish.

The asparagus are dipped in egg whites then in panko bread crumbs and baked.

Eat them hot from the oven as they are or serve them with a simple dip of sour cream and horseradish.

For a serving idea, put the sauce in a squeeze bottle and zigzag the sauce over each serving.

For best results, purchase relatively slender asparagus so they will cook crisp tender before the outside coating gets too dark.

Corinne Cook is a columnist for The Advocate. Reach her at