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Asparagus Fries

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 Fries

Asparagus stalks are simply rolled in toasted panko bread crumbs, baked to a crisp and dipped in any sauce of your liking.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Asparagus Fries
Asparagus Fries
Cook time:
10min
Prep time:
10min
Total time:
20min

Servings:
4

Ingredients

  • 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

Instructions

  1. Rinse asparagus to clean. Set aside to dry.
  2. Cut off an inch from the bottom of each asparagus (the tough fibrous part).
  3. Preheat the oven to 425˚F. Spray two baking sheets with Heinen’s avocado oil spray.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with ketchup for a classic French fry-style pairing.

Asparagus Fries

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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