In general, my kids are very good at eating their vegetables. But I’m always looking for ways to make them more appealing. Although they’ll both eat asparagus with just a little olive oil, salt n’ pepper – they certainly don’t gobble it down like they did these crunchy flavorful asparagus fries. Yum yum! These would be great with any poultry or pork tenderloin or even as an appetizer for your next party. Bet you’ll even get those picky eaters to like asparagus with these beauties!
Start with a big bunch of green asparagus.
Roll in panko, parmesan coating and place on a cooling rack set into a rimmed baking sheet.
Bake until golden and crispy. Delightful! Just because I can, and I love salt and garlic – I sprinkled a little garlic salt on top of these just after they came out of the oven. Mmmmm! Now, if only I could get the golden arches to serve these fries, I’d be all set.
Crispy Parmesan Asparagus Fries
(adapted from How Sweet It Is)
1 bunch of asparagus
2 egg whites
1/4 cup flour
1 cup panko breadcrumbs
1/4 cup parmesan cheese
1 teaspoon Italian Seasoning
1/2 teaspoon garlic powder
pinch onion powder
salt and pepper
Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.
Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desired. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack.
Bake at 425 for 15 minutes, or until golden brown and crispy.
Bakerlady 