These Baked Parmesan Asparagus Fries in my new way to cook and enjoy asparagus. They’re absolutely easy to make, and they taste pretty good for something so simple. If you are pretty picky with the kind of vegetables that you eat, start with this one and you won’t regret it. How often do you find a healthier substitute for french fries that taste good? In my case, not quite often and I am still in a mission to making more of this kind of substitution. I like trying new idea more so when it comes to baking and cooking. I totally fell head over heels in love with this Asparagus Fries, no wonder a lot of people are also in the same boat as I am.
I normally buy asparagus from a grocery store, but when I’m making this Baked Asparagus Fries, I get my asparagus from Costco. The Costco asparagus is the perfect one to use because they’re bigger and thicker. When I saw those asparagus, I immediately thought of Asparagus Fries. So as you can already probably tell, were using asparagus instead of regular potato to make this fries. There are different ways and style in how you can make it, I’ll show you my process, and some helpful tips to get the nice crunch on the breading.
Tips to making a successful asparagus fries:
- Choose the right size of Asparagus: Use a big and think kind of asparagus so that they don’t get too mushy when you bake it. Plus, it looks better and more appetizing. It also holds the shape better so you get a nice long stick per piece.
- Use panko bread crumbs and pre- baked it: Panko Bread crumbs have a different texture than regular bread crumbs. It’s lighter, whiter and more flakey. They will give a nicer crunch when you coat and bake the asparagus. You MUST pre-bake the bread crumbs to give it the nice browning even before using it to coat the asparagus. You will only need 10-12 minutes to bake the asparagus, or even less if you really want it crunchy. So having the panko bread crumbs pre-baked will give and even browning.
- Deep pan: I find that it’s easier to use a deep loaf pan when doing the coating. I use loaf pan that is almost the size of my asparagus so that the asparagus don’t get blended when I dip it into the mixture, and it also helps in even coating. The deeper the pan, the better because it easier to pick the coating to cover the asparagus. If you decide to use a cookie sheet to hold the bread crumbs, make sure to NOT roll the asparagus when coating it. Rolling the asparagus can make the bread crumbs wet and it will clump together. Pick the bread crumb using your hands and sprinkle around the asparagus.
- Shake the extra egg off: To avoid the coating mixture from getting wet with egg make sure to shake off the excess egg coating before dipping it into the mixture. The egg mixture is just there to allow the coating to stick. So as long as the asparagus is fully wet, that should do.
- Don’t touch! You don’t want those nice coating removed, so avoid touching the body of the asparagus when transferring to the pan. Transfer it by lifting it at both ends. If some coating stick to your fingers, just sprinkle some panko bread crumbs in the open area to cover it.
- Do not overbake: Just like regular potato fries, you don’t want this Asparagus fries to be soggy and mushy. The length of time could slightly vary depending on the size and thickness of the asparagus. As long as the egg coating is already dry, the should do it. Mine taste great at 10-12 minutes, it’s not over baked and mushy, and it still have a slight crunch.
Only 6 tips to remember, I assure you that if you follow these 6 tips, you’ll sure to have a nice crunchy looking Baked Parmesan Asparagus Fries.
This is best served with cream based dipping sauce. I used my favorite yogurt sauce and it was amazing, I imagine it will also be nice with caesar dressing or aioli sauce. Give it a try and let me know how it goes.
Let’s get started!
- 1 cup panko bread crumbs
- cooking oil spray
- 1/4 cup shredded parmesan cheese
- 400g asparagus stalks, trimmed (try to choose the regular stalks as opposed to slim or extra thick stalks)
- 1 large egg, whisked
- 1/3 cup all purpose flour
- 3/4 tsp salt
- 3/4 tsp chili flakes
- 3/4 tsp cayenne pepper
- 3/4 tsp paprika
- 1/2 tsp of onion powder
- Baked Parmesan Garlic Asparagus Fries: Add 3/4 tsp garlic powder, adjust depending on how strong you want the garlic flavor
- Baked Parmesan BBQ Asparagus Fries: Add 1 tsp BBQ powder or Mexican Taco seasonings.
- Baked Parmesan Cheese Asparagus Fries: Add 1 tsp strong cheese powder seasonings, adjust depending on how strong you want the garlic flavor
Note: If you don’t like it spicy, reduce or omit the peppers, but bear in mind that asparagus on it’s own taste bland so if you don’t season the coating mixture well, it will not be as good.
- Preheat oven to 375°F.
- Pre-baked the bread crumbs: Line a baking sheet with parchment paper. Spread panko crumbs evenly across the lined baking sheet, keeping your panko crumbs to a thin layer. Spray panko crumbs surface with cooking oil spray. Bake panko crumbs for about 5 minutes or until golden. Remove from oven and let cool.
- Mix the flavoring and spices: Once bread crumbs are cooled, mix in 1/4 cup parmesan cheese while panko remains on the pan. Then add all the other spices you are using and mix until spices are distributed. Transfer in a deep loaf pan, or if you want to use the cookie sheet, check out my tip #3 above.
- Prepare egg and flour coating: In a container long enough to fit asparagus, pour in whisked eggs, I used an 8 inch loaf pan. In a separate container long enough to fit asparagus, transfer the flour.
- Coat in 3 stages:
- Egg mixture: Coat asparagus lightly in egg.
- Flour mixture: Shake off excess egg and then lightly coat asparagus in flour. Tap asparagus a few times against container to shake off excess flour.
- Egg mixture again: Coat asparagus in egg again and shake off excess egg. Make sure that you thoroughly shake off any excess egg drippings before dipping in panko because the panko will not stick if it gets too moist.
- Panko mixture: Place asparagus in panko mixture and sprinkle panko crumbs onto the asparagus. Avoid trying to roll the asparagus across all of the panko crumbs because it will cause many of the crumbs to get too moist and they won’t stick to the asparagus.
- Transfer to baking sheet: Set coated asparagus aside on empty lined baking sheet. Pick up the asparagus and hold it on both ends. Avoid touching the body of the asparagus as the coating could stick to your fingers. If this happens, simple sprinkle panko bread crumbs on the open area. Repeat until all asparagus is used up.
- Bake for 10-12 minutes at 375F, or until asparagus is cooked and the outside coating is crispy. Serve with your favorite dipping sauce.
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