# What you need:
→ Crispy Parmesan Asparagus
01 - 1 pound fresh asparagus, trimmed
02 - 1/2 cup grated Parmesan cheese
03 - 1/4 cup grated Asiago cheese
04 - 1/2 cup gluten-free or regular breadcrumbs
05 - 2 large eggs
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon salt
09 - Olive oil spray
→ Chicken
10 - 2 cups cooked chicken breast, shredded
→ Salad
11 - 6 cups mixed salad greens
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup fresh basil leaves, torn
→ Lemon Dressing
15 - 1/4 cup extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - Salt and black pepper to taste
# How to Make It:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - In a shallow bowl, whisk eggs. In another bowl, mix Parmesan, Asiago, breadcrumbs, garlic powder, salt, and pepper.
03 - Dip each asparagus spear into egg, then dredge in the cheese-breadcrumb mixture, pressing firmly to coat. Arrange in a single layer on the prepared baking sheet.
04 - Lightly spray coated asparagus with olive oil. Bake for 15 to 18 minutes, turning once halfway through, until golden and crisp.
05 - While asparagus bakes, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
06 - In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and basil. Add shredded chicken and toss gently to combine.
07 - Drizzle salad with half the lemon dressing and toss lightly to coat vegetables and chicken evenly.
08 - Top salad with hot, crispy Parmesan asparagus spears. Drizzle with remaining dressing and serve immediately.
