Recipes and Cooking Lunch Battered Asparagus & Ham Hoagies 4.5 (17) 2 Reviews Elevate your ham and mayo sandwich by tucking in crispy oven-fried asparagus spears. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 20, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ½ cup panko bread crumbs 2 tablespoon lemon-pepper seasoning 1 teaspoon garlic powder ¾ cup cornstarch 3 eggs, lightly beaten 3 tablespoon olive oil 20 asparagus spears (about 12 oz.), washed and trimmed 4 hoagie rolls, split ⅓ cup mayonnaise Lemon Aioli 4 slices prosciutto or serrano ham 12 - 16 fresh mint leaves 2 tablespoon coarsely chopped chives Directions Preheat oven to 425°F. In a shallow dish combine panko, lemon-pepper seasoning, and garlic powder. Place cornstarch in a second shallow dish. Place eggs in a third shallow dish. Place 2 Tbsp. oil in a 15 x 10 x 1-inch baking pan. Place pan in oven. Meanwhile, dip asparagus spears, one at a time, in eggs to moisten. Dip in cornstarch to coat. Dip in eggs again; dip in panko mixture to coat. Place on a tray while coating remaining spears. Transfer all spears to hot pan. Drizzle with remaining oil. Bake 10 minutes or until golden, turning once. Meanwhile, spread cut sides of rolls with mayonnaise. Place on a baking sheet. Broil, spread sides up, 5 minutes or until toasted. Cool slightly. To assemble: Spread buns with half the Lemon Aïoli. Arrange prosciutto and asparagus on buns. Top with mint and chives. If desired, serve with remaining Lemon Aïoli. Aioli: In a small bowl stir together 1/2 cup mayonnaise, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1 clove very thinly sliced garlic, and 1/8 teaspoon salt. Rate it Print Nutrition Facts (per serving) 565 Calories 35g Fat 47g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 565 % Daily Value * Total Fat 35g 45% Saturated Fat 5g 25% Cholesterol 62mg 21% Sodium 861mg 37% Total Carbohydrate 47g 17% Total Sugars 3g Protein 15g Vitamin C 12.7mg 64% Calcium 134mg 10% Iron 4.1mg 23% Potassium 151mg 3% Folate, total 118.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.