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A platter of asparagus fries.
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5 from 2 votes

Asparagus Fries

Crispy, crunchy, and flavorful, these Asparagus Fries are the perfect side dish or snack. These fries are a healthier alternative to regular fries that tastes amazing. Coated in crispy panko breadcrumbs, these fries are so addictive and are ready in under 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 167kcal
Author: Justin Coit

Equipment

  • Sheet Pan

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. 

Nutrition

Calories: 167kcal | Carbohydrates: 22g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 534mg | Potassium: 306mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1026IU | Vitamin C: 6mg | Calcium: 143mg | Iron: 4mg