Kentang Goreng Asparagus Ramuan Parmesan dengan Peternakan Yogurt Yunani Krim

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.
6. Add ½ cup plain Greek yogurt, 1 teaspoon dried dill, ½ teaspoon minced garlic, 3 tablespoons olive oil, and 2 tablespoons grated parmesan to a food processor or blender. Pulse until smooth and season with salt, and ground black pepper, to taste.