How much do you want to bet that I can get you to like vegetables? I know what you’re thinking, and no, frying vegetables is not a good option all the time and completely defeats their healthy purpose 🙂 These baked parmesan asparagus fries are INCREDIBLY delicious and have the perfect mixture of textures- a satisfying crunch from the gluten-free panko and softness from the perfectly cooked asparagus spears. Best of all these are low carb and gluten-free. Enjoy!
What is the best type of breading to use in this recipe?
I love Ian’s Gluten-Free Panko as the breading for this recipe. Ian’s also makes a gluten version that is quite delicious as well. Rolling each asparagus spear in panko before popping them into the oven gives them a really great crispy exterior that has the same texture as frying but without all of the oil.
How do I know how much of the asparagus spear I can eat?
There is a method for knowing how much of each asparagus spear is edible- just take one in your hand and gently bend it until it breaks. The natural breaking point is exactly where you should cut the rest of the spears and discard the bottom parts of the stems.
Do I need to use cheese in this recipe?
You can forgo the cheese if you wish but the parmesan acts as a secondary binder to help the asparagus fries develop a crispy exterior while in the oven. It also gives this recipe a bit of a cheesy vibe which goes really well with asparagus. If you do not like cow cheese, you could substitute with a grated goat or vegan cheese if you can find it. I would stay away from cheese shreds as they might not stick to the asparagus like you would want them to.
If you like vegetable dishes make sure you check out these recipes:
Baked Parmesan Asparagus Fries
- 1 lb asparagus stalks (not too thick) trimmed
- 2 large eggs whisked
- 1/3 cup brown rice flour you can also use regular, all-purpose flour
- 1/2 cup parmesan cheese grated
- 1 tsp salt
- 1 tsp garlic powder
- 2 cups gluten-free panko bread crumbs
- Preheat oven to 375° F
- Set up 3 large platters/dishes/containers (large enough to fit the asparagus). In one dish add in whisked eggs. In the second dish add the flour. In the third dish, add in panko, parmesan cheese, garlic powder and salt and mix well.
- First coat the asparagus in the eggs, make sure to shake off excess egg.
- Then coat the asparagus in the flour, making sure to evenly coat lightly.
- Put the asparagus back in the egg, coating evenly and shaking off excess egg.
- Finish off in the panko mixture and coat evenly.
- Line all the coated asparagus onto a parchment lined baking pan. You can also line the baking pan with a Silpat mat if you have one.
- Bake in the oven for 10-12 minutes, until toasted and golden brown.
- Let cool and serve with aioli or your favorite sauce.