As a busy mom, finding quick and tasty recipes is always a joy, and these Baked Parmesan Asparagus Fries have become a family favorite. They’re not only simple to make, but they also bring a crunch that everyone loves, making veggies feel less like a chore and more like a treat!
I still remember the first time I made these fries for my family. It was one of those evenings when I had no idea what to prepare for dinner. I glanced at the asparagus I had in the fridge, and it sparked an idea. With just a few ingredients, I whipped them up, and to my surprise, my kids couldn’t get enough of them! They even asked for seconds. That’s a win in my book!
This recipe is fantastic because it combines healthy eating with delicious flavor. The crispy panko and savory Parmesan make the asparagus irresistible, even for picky eaters. Plus, they’re quick enough to fit into our busy schedules, whether it’s a weeknight dinner or a special occasion. Serve them with your favorite dipping sauce, and they become the perfect side dish or appetizer that everyone will adore.
So, whether you’re looking to spice up your dinner routine or need a snack that’s both nutritious and delicious, give these Baked Parmesan Asparagus Fries a try. Your family will thank you!
Making Baked Parmesan Asparagus Fries
Ingredients
- 1 lb asparagus (trimmed, regular stalks preferred)
- 2 large eggs (beaten)
- 1/2 cup Parmesan cheese (grated)
- 2 cups panko breadcrumbs
- 1/3 cup all-purpose flour
- Cooking oil spray
Directions
Start by preheating your oven to 375°F. Prepare a large baking sheet by lining it with parchment paper. Spread the panko breadcrumbs evenly on the sheet and give them a light spray with cooking oil.
Pop the baking sheet in the oven and bake the breadcrumbs for about 5 minutes, or until they turn a lovely golden brown. Remove the sheet and let the crumbs cool down a bit. Don’t forget to increase your oven temperature to 425°F!
Once the breadcrumbs have cooled, mix them with the grated Parmesan on the same baking sheet. Make sure to spread this mixture out evenly. Prepare another baking sheet lined with parchment for the asparagus.
In a shallow dish, pour in the whisked eggs. Place the flour in another dish. Take each asparagus spear and first coat it in the egg mixture, shaking off any excess before dredging it in the flour. Tap off any extra flour to ensure a light coating.
Next, dip the asparagus back into the egg, letting the excess drip off, and then roll it gently in the panko-Parmesan mixture. Press the breadcrumbs onto the spears so they stick well, but avoid rolling them too much to keep the coating crisp. Lay the coated asparagus on the second baking sheet. Repeat this process until all the asparagus are coated.
Finally, bake the asparagus at 425°F for 10-12 minutes, or until they’re tender and the breadcrumb coating is crispy.
Serve them hot with your favorite dipping sauce, and enjoy your delicious and healthy snack!
Storing Suggestion
These asparagus fries can be stored in an airtight container in the refrigerator for up to three days. To maintain their crispiness, it’s best to reheat them in the oven rather than the microwave.
Cooking Tips
For an extra layer of flavor, consider adding some garlic powder or Italian seasoning to the panko mixture. If you’re in a rush, you can skip the step of toasting the panko and use it straight from the package, though toasting enhances the crunchiness.
Serving Suggestions
These fries pair beautifully with a side of ranch dressing, garlic aioli, or marinara sauce for dipping. They make a delightful appetizer at gatherings or a crispy side dish alongside grilled meats or seafood.
Ingredient Substitutions
If you don’t have panko breadcrumbs on hand, regular breadcrumbs will work in a pinch. For a dairy-free option, you can substitute the Parmesan cheese with nutritional yeast for a cheesy flavor without the dairy.
Seasonal Variations
In spring, fresh asparagus is at its peak, but in summer, consider using zucchini or summer squash instead. You can slice them into fry shapes and follow the same cooking method for a seasonal twist!
Allergen Information
This recipe contains eggs and dairy. For those with egg allergies, a flaxseed meal or a commercial egg replacer can work well. To make it dairy-free, substitute the Parmesan with a vegan cheese alternative or omit it entirely for a lighter version.
FAQ
Can I make these asparagus fries in advance?
Yes, you can prepare them ahead of time and store them in the fridge. Just bake them right before serving to keep them crispy. They taste best fresh out of the oven!
What can I serve with these asparagus fries?
These fries pair wonderfully with dips like ranch dressing, marinara sauce, or garlic aioli. They also complement grilled meats or can be served as a healthy snack on their own.
How do I know when the asparagus is done baking?
They should be tender when pierced with a fork, and the coating should be golden brown and crispy. Keep an eye on them during the last few minutes of baking to prevent overcooking.
Can I freeze the cooked asparagus fries?
Yes, you can freeze them after cooking. Let them cool completely, then place them in an airtight container. They can be reheated from frozen in the oven to regain their crispiness.
What kind of dipping sauces work best?
Popular options include ranch dressing, honey mustard, or spicy ketchup. For a more gourmet touch, try serving them with a homemade garlic aioli or a tangy lemon dipping sauce.
Is this recipe suitable for meal prep?
Absolutely! These asparagus fries can be made ahead of time and stored in the fridge. Just reheat them in the oven for a quick and healthy snack or side dish during the week.
Baked Parmesan Asparagus Fries
Ingredients
- 1 lb asparagus trimmed, regular stalks preferred
- 2 large eggs beaten
- 1/2 cup parmesan grated
- 2 cups panko breadcrumbs
- 1/3 cup flour all-purpose
- cooking oil spray
Instructions
- Preheat your oven to 375°F. Take a large baking sheet and cover it with parchment paper. Spread the panko breadcrumbs across the sheet in a thin, even layer. Lightly spray them with cooking oil spray.
- Place the sheet in the oven and bake for about 5 minutes, or until the panko becomes golden. Remove the tray from the oven and allow the crumbs to cool. Adjust the oven temperature to 425°F.
- Once the breadcrumbs are cool, combine them with the shredded parmesan cheese directly on the baking sheet. Spread this mixture evenly over the tray again. Prepare another parchment-lined baking sheet for the asparagus.
- Pour the whisked eggs into a shallow dish. In another dish, place the flour. Coat each asparagus spear first in the egg mixture, shaking off any excess. Then lightly dredge it in the flour, tapping off any extra.
- Dip the asparagus in the egg once more, ensuring to remove any excess before rolling it gently in the panko-parmesan mixture. Press the breadcrumbs onto the spears for an even coating. Avoid rolling the asparagus too much to prevent the crumbs from getting soggy. Set the prepared asparagus on the second lined sheet. Repeat for all the asparagus.
- Bake at 425°F for 10-12 minutes or until the asparagus is tender and the breadcrumb coating is crispy.
