Baked Parmesan Asparagus Fries

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I stole this recipe for Baked Parmesan Asparagus Fries from Kirbiecravings.com. This is a healthy alternative to traditional fries. A seasoned breadcrumb coating is made with toasted Panko breadcrumbs mixed with Parmesan cheese. Asparagus spears are dipped in beaten eggs, then in flour, then back in eggs and finally coated with the breadcrumb mixture. The double coating gives the asparagus extra crunch when baked. After baking, the asparagus fries can be served as is or with ranch dressing for dipping. Once you taste this recipe, you won’t miss French Fries.

Preheat oven to 375 F. Line baking sheet with parchment paper. Spread 2 cups panko breadcrumbs on sheet in a thin layer. Spray surface with oil spray. Bake breadcrumbs for 5 minutes or until golden. Remove from oven and cool. Turn heat to 425 F. Once breadcrumbs are cooled, mix in ½ cup Parmesan cheese while panko stays in pan. Spread back into a thin layer.

In a container long enough to fit the asparagus (8 inch loaf pan or pie plate), pour in 2 whisked eggs. Using a separate container pour in ⅓ cup flour. Coat the asparagus lightly in egg. Shake off excess egg and then lightly coat in flour. Tap to shake off excess flour. Coat in egg again, shake off excess.

Place asparagus in breadcrumb mixture and press onto asparagus. Don’t roll, gently press.

Set coated asparagus on an empty lined baking sheet.

Bake 10 to 12 minutes at 425 F, turn asparagus half way through cooking.

Continue baking until asparagus is cooked and outside coating is crisp.

Serve asparagus fries as is or with ranch dressing.

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Baked Parmesan Asparagus Fries

This is a healthy alternative to traditional fries. A seasoned breadcrumb coating is made with toasted Panko breadcrumbs mixed with Parmesan cheese. Asparagus spears are dipped in beaten eggs, then in flour, then back in eggs and finally coated with the breadcrumb mixture. The double coating gives the asparagus extra crunch when baked. After baking, the asparagus fries can be served as is or with ranch dressing for dipping.
Course Appetizer, Vegetable
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 lb asparagus stalks trimmed
  • 2 large eggs whisked
  • ⅓ cup flour
  • Cooking oil spray
  • ½ cup shredded parmesan cheese
  • 2 cups panko breadcrumbs

Instructions

  1. Preheat oven to 375 F. Line baking sheet with parchment paper. Spread panko on sheet in a thin layer. Spray surface with oil spray.
  2. Bake breadcrumbs for 5 minutes or until golden. Remove from oven and cool. Turn heat to 425 F.
  3. Once breadcrumbs are cooled, mix in ½ cup parmesan cheese while panko stays in pan. Spread back into a thin layer.
  4. In a container long enough to fit the asparagus (8 inch loaf pan or pie plate), pour in whisked eggs. Using a separate container pour in the flour.
  5. Coat the asparagus lightly in egg. Shake off excess egg and then lightly coat in flour. Tap to shake off excess flour. Coat in egg again, shake off excess. Place asparagus in breadcrumb mixture and press onto asparagus. Don’t roll, gently press.
  6. Set coated asparagus on an empty lined baking sheet. Bake 10 to 12 minutes at 425 F, or until asparagus is cooked and outside coating is crisp.

Recipe Notes

I use seasoned breadcrumbs and served with ranch dressing.