Maple and Cheddar Asparagus

Maple & cheddar Asparagus (Phase 1-4) serves 4
1 pound asparagus, trimmed (use thick asparagus)
Sea salt and fresh ground pepper
2 packets of Ideal Weight loss Cheesy potato zippers (crushed to bread crumb like consistency)
1 tbsp olive oil
1/4 teaspoon cayenne pepper
3 egg whites
1 teaspoon Walden Farms Pancake syrup
Preheat oven to 450. Line a rimmed baking sheet with foil.
Poke holes in each asparagus with a fork and toss with 1/2 teaspoon sea salt. Drain for 30 minutes on paper towels.
Combine one, 2 packets of Ideal Weight loss Cheesy potato zippers (crushed to bread crumb like consistency),1/2 teaspoon pepper, cayenne pepper and olive oil in a shallow bowl.
Whip egg whites and pancake syrup in a mixing bowl until egg whites form soft peaks. Transfer to a 13x9 inch pan.
Roll each asparagus stalk in the egg whites (don't worry if they aren't totally coated), and then roll them gently in the crumb mixture, patting the crumbs along the stalk. Transfer to the foil-lined baking sheet.
Bake asparagus for 10-11 minutes until crumbs are a golden brown.
Cool for about 5 minutes and serve.