A side dish that the whole family will love, these asparagus fries are so tasty that they’ll disappear quickly off your table. Crispy and crunchy, they’ll entice even the pickiest of eaters to eat their vegetables.
It’s a simple recipe that doesn’t take long to make and is a healthier alternative to deep-frying to get that crispy exterior. Even better, all you need are a few spritzes of oil to crisp up the fries, you don’t even have to coat the asparagus in oil! Everyone will be reaching for seconds! Try my broccoli tots recipe or cauliflower tots recipe for another easy and delicious side dish or snack.
Key Ingredients You Need
- Parmesan cheese — This helps make the asparagus fries flavorful and crispy. It also acts as a binder for the panko coating.
- Panko — You can use regular panko breadcrumbs or gluten-free panko breadcrumbs. There is seasoned and unseasoned panko, and I use unseasoned ones.
- Asparagus — Fresh asparagus is ideal. Frozen asparagus might become too soft. Pick bright green and firm spears as they’re the freshest.
- Eggs — Eggs are essential to bind the crispy panko coating onto the asparagus.
How to Make Asparagus Fries
Step 1: In a large bowl, combine the panko, parmesan cheese, salt, and pepper.
Step 2: Dredge each asparagus in the flour.
Step 3: Dredge the asparagus in a bowl of beaten eggs.
Step 4: Coat the asparagus into the panko mixture, pressing firmly to coat the asparagus.
Step 5: Place the asparagus on a single layer on the prepared baking sheet and spray with a light coat of olive oil.
Step 6: Bake for 10 - 15 minutes until golden. Optional: broil for an additional 1 - 2 minutes to brown the asparagus fries.
Tips For This Recipe
- Choose thicker asparagus when possible, as this will help the panko coating get crispy without accidentally overcooking the spears.
- An easy way to trim the asparagus is by snapping the woody end off one spear and using it as a template to cut the rest.
- Be sure to have space between each spear on the baking sheet and avoid layering them. Doing so ensures each spear becomes crispy.
- When setting them aside to cool, keep them in a single layer and spread them out as well, so the heat does not steam them.
- When dredging the asparagus, I recommend using one hand for dipping the asparagus into the egg and one hand for the flour and breadcrumbs to keep the mess minimal.
Frequently Asked Questions
Store cooled asparagus fries in an airtight container. The fries will become soggy from the condensation if they're still warm when you store them. They will keep in the fridge for up to 3 days.
To reheat leftover fries while keeping them crispy, place the leftovers in a 350F oven until hot and crisp, about 10 minutes. Microwaving them will reheat them in a pinch, but they won’t stay crispy.
Of course! If you don’t want to use salt and pepper, you can season the panko crumbs with garlic powder, onion powder, paprika, Italian seasoning, ranch seasoning, chili powder, chipotle powder, cayenne powder, and more!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Asparagus Fries Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Asparagus Fries
Ingredients
- ¼ cup parmesan cheese grated
- 1 cup panko breadcrumbs
- ½ tsp salt
- ½ tsp pepper
- 1 lb asparagus trimmed
- ¼ cup flour
- 2 large eggs beaten
- cooking spray I use olive oil spray
To Serve:
- dipping sauce such as ketchup, ranch, or aioli
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper and spray it lightly with olive oil.
- In a large bowl, combine the panko, parmesan cheese, salt, and pepper. In a separate bowl, beat the eggs. Place the flour on a shallow plate.
- Dredge the asparagus in the flour, then egg, and finally into the panko mixture, pressing firmly to coat the asparagus.
- Place the asparagus on a single layer on the prepared baking sheet and spray with a light coat of olive oil. Bake for 10 - 15 minutes until golden. Optional: broil for an additional 1 - 2 minutes to brown the asparagus fries.
- Serve with your favorite dipping sauce; ketchup, ranch, or aioli.
Video
Notes
- Choose thicker asparagus when possible, as this will help the panko coating get crispy without accidentally overcooking the spears.
- An easy way to trim the asparagus is by snapping the woody end off one spear and using it as a template to cut the rest.
- Be sure to have space between each spear on the baking sheet and avoid layering them. Doing so ensures each spear becomes crispy.
- When setting them aside to cool, keep them in a single layer and spread them out as well, so the heat does not steam them.
- When dredging the asparagus, I recommend using one hand for dipping the asparagus into the egg and one hand for the flour and breadcrumbs to keep the mess minimal.
That recipe looks so delicious that it "compels" me to do it TODAY, 5/11/22 :). And it helps that you're cute! lol. You're recipes are awesome!!
Thank you Emily!