The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Asparagus fries may very well be your new go-to spring side dish. They’re a crunchy, whimsical spin on a vegetable that is perfect for dipping, and they’re so easy to make!
Asparagus stalks are simply rolled in toasted panko bread crumbs, baked to a crisp and dipped in any sauce of your liking.
- Cook time:
- Prep time:
- Total time:
- 1 lb. asparagus
- 1 cup unbleached all-purpose flour
- 8 oz. toasted panko bread crumbs (instructions below)
- 1/2 cup parmesan cheese
- 4 eggs
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Rinse asparagus to clean. Set aside to dry.
- Cut off an inch from the bottom of each asparagus (the tough fibrous part).
- Preheat the oven to 425˚F. Spray two baking sheets with Heinen’s avocado oil spray.
- Pour the panko bread crumbs into a sauté pan over medium heat with 2 1/2 Tbsp. olive oil. Stir frequently for 3-4 minutes until the panko bread crumbs have turned a light golden color. Remove from heat.
- Set out three bowls to create a dredging station. In the first bowl, add the whisked eggs. In the second bowl, mix together the flour, garlic powder, salt and pepper. In the third bowl, mix together the cooled toasted panko bread crumbs and parmesan cheese.
- Working with one piece of asparagus at a time, coat the entire stalk in egg. Shake off any excess and coat in flour. Shake off any excess and place it back into the egg. Shake off any excess and place into the toasted panko and parmesan mixture.
- Place the panko-crusted asparagus fries onto the baking sheet. Spray the tops with Heinen’s avocado oil spray and bake at 425˚F for 10-12 minutes, until golden brown.
- Serve with ketchup for a classic French fry-style pairing.