Parmesan Asparagus Fries
Deliciously crispy Parmesan Asparagus Fries that offer a unique twist on traditional asparagus, perfect for a snack, side dish, or appetizer.
Ingredients
Main Ingredients
- 1 pound Asparagus (about 20 spears, tough ends snapped off)
- 2/3 cup Seasoned Panko Crumbs (or gluten-free seasoned panko)
- 2/3 cup Shredded Parmesan Cheese (or dairy-free Parmesan)
- 2 tablespoons All-Purpose Flour (or gluten-free flour)
- 2 large Eggs (beaten)
- Olive Oil Spray (to taste)
Instructions
Preparation
- Begin by snapping off the tough ends of the asparagus. Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the seasoned Panko crumbs and shredded Parmesan cheese. Mix well.
- In another shallow bowl, combine the all-purpose flour and beaten eggs. Whisk until smooth.
Coating the Asparagus
- Dip each asparagus spear into the egg mixture, ensuring full coverage, then allow excess to drip off.
- Transfer the asparagus into the Panko and Parmesan mixture and roll gently until coated.
- Place each coated spear on a baking sheet or in an air fryer basket and spray generously with olive oil.
Cooking
- If using an air fryer, cook at 380°F (193°C) for about 6-7 minutes, flipping halfway through.
- For baking, place the sheet pan in the preheated oven and bake for 12-14 minutes, turning halfway through.
Serving
- Once cooked, remove the fries from the oven or air fryer and let cool slightly before serving.
- Serve immediately with your favorite dipping sauce.
Notes
Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best crispiness.