Crunchy Asparagus Spears

• 1 (1 lb.) bunch thin to medium fresh asparagus spears
• 50 Blue Diamond Cheddar Cheese Nut Thins
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons garlic salt
• 3/4 teaspoon McCormick Smokehouse Pepper
• 2 eggs
• 1 tablespoon spicy brown mustard
• 1/2 cup flour

Prep time: 20 minutes
Cook time: 15 to 20 minutes

Preheat oven to 425°F and line a baking sheet with foil. Place Blue Diamond Cheddar Nut Thins in a medium bag; pound with a meat mallet or use a rolling pin to make coarse crumbs. Place in a shallow dish with Parmesan, garlic salt and pepper. Beat eggs with mustard and place in another shallow dish. Place flour in a third shallow dish. Trim tough ends from asparagus and rinse; roll asparagus in flour until well coated. Dip each in egg, making sure all flour is covered, then place in dish with crumb mixture. Cover with crumbs and press lightly to coat well; place on baking sheet. Coat liberally with cooking spray and cook 15 minutes for thinner and 20 minutes for thicker asparagus, coating with cooking spray several times during cooking. Dust with additional Parmesan cheese, if desired.

Makes 6 appetizer servings.