Baked Asparagus Fries
A healthy alternative to french fries baked to crisp perfection right in the oven!
I was lying in bed one night, tossing and turning, when I had this sudden craving for french fries. It didn’t matter where it was from – McDonald’s, Jack in the Box, Carl’s Jr – you name it. All I could think about was shoving those crisp fries right into my face. But since our Cabo trip is 2 1/2 weeks away, I opted out for something a little lighter and healthier with these asparagus fries.
Now I’ve quickly learned that these really are the best kind of “fries” ever. They’re so nutritious and healthy, and they won’t add on those extra carb weights. Plus, I skipped the deep fry and threw these bad boys right into the oven, keeping them nice and light, and baked them to absolute crisp perfection.
So the next time you have that sudden urge for those greasy fast food french fries, these asparagus fries are sure to fulfill those cravings. But be sure to have some self control when you make this because you’ll definitely want seconds and thirds!
Baked Asparagus Fries
Ingredients
- 1 cup Panko*
- ½ cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1 pound asparagus, trimmed
- ¼ cup all-purpose flour
- 2 large eggs, beaten
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
- Serve immediately.
Notes
Did you make this recipe?
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We’ve been having these about once a week for the last 4-6 weeks, they are “Damn Delicious”!! I eat them like a fry but my daughter (6) likes to dip them in a little ranch dressing. So glad my husband found this recipe.
Fallow recipe to a T and did not work out; the Panko did not adhere.
Luv these! I saw some that had to be fried so I looked further until I found this baked version. Mine took the whole 12 minutes but probably could have used one more. I added squirts of lemon juice on a few of them to see what that would be like and it adds an extra zing to them. Luv it both ways. If I had a choice between french fries and these, I’d have these.
I saw your ZUCCHINI PARMESAN CRISPS recipe which is the same type of batter. I used to make these but with eggplant. Anyone who enjoyed these should look up this other recipe. I am going to try this next. If they are the same as the one’s I made, they are melt in your mouth delicious. Thanks for sharing your recipes!
Please understand I don’t mean any disrespect when I say this. I like this recipe, but I skimmed part of the blog entry that mentioned you had a craving for french fires. I also found this page because I googled healthy breaded asparagus. Again, I’m not saying this to be a jerk, but I read the nutritional information for the description and it says 58g carbs! Per four! For a medium serving of french fires, fast food, according to Google, is only 48g of carbs! 58 grabs of carbs is like insane.
Hi. I’m wondering if I can prepare these a few hours ahead of baking…should I refrigerate them or can I just leave them out? Thanks so much, these are always a hit, every time I make them
Yes, you can refrigerate them!
These were awesome! Made them last week – great recipe.
These are definitely calling my name. I’ll bet ziplock bags would cut down on the mess… You could reuse the flour one for the egg. Maybe even recycle produce bags. Beautiful pictures!
Just to make sure that I am understanding correctly:
– you are using green asparagus?
– you do not cook them before you fry them?
A friend of ours made these Fries using white asparagus – just delicious!
Yes and yes! 🙂
Thank you, Chungah!
So next time we will do it more original – I just hope that we will find Panko somewhere; we had used ordinary breadcrumbs.
I love your site, your recipes and your professional pictures!
Greetings from Switzerland 🙂
I made these without the parm (not a cheese girl) and they turned out great! I served them with a quick avocado sauce (avocado, lemon juice, garlic and a splash of water in the food processor). Thank you! Will be a new staple for us.
Using narrow, deep containers like tall glasses works well. In this way one grasps only the ends and one does not get one’s fingers full of flour, egge and crumbs.
I featured this recipe in a BuzzFeed post, check it out here! http://www.buzzfeed.com/threeolivesbranch/15-amazing-asparagus-recipes-to-jump-into-spring-26qy9
LOL! i love this and i love you!
Was starting to be a fail getting the coating mixture to stick even when double dipping (plus loosing lots of cheese and panko in the egg). I was using fresh grated Parmesan from the dairy case and might of had different results with the stuff in the plastic jars. I switched to dredging them in plain flower salt pepper first before the egg and then the coating adheres with no trouble .
If you rinse the asparagus in water and then shake it off and put it in a bag with all purpose flour shake it good then lay it out on a baking sheet and let sit 20 minutes and then dip in batter and crumbs it will keep the crumbs from falling off,works on all veggies too.
Made these last night – so easy and so delicious! Definitely better to eat them right away when fresh out of the oven. I made a dip for them as well with a herb and garlic epicure mix I had and it was delicious! I od’d on asparagus! ha ha! This would be great to make for a dinner party, thanks for the recipe!
How big is a serving size and how many calories are in that serving?
Thanks!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I just made these for lunch to accompany some fish for a healthier ‘fish and chips’ and they were lovely! I had no panko or parmesan to hand so I grated a slice of almost stale bread and put the crumbs in the oven for a few minutes to toast them lightly. I used nutritional yeast in place of the parmesan, although I think parmesan would certainly add some more flavour. Overall, I’ll certainly make these again 😀 Thanks so much!
Oh my gosh, I made these and I absolutely loooooved them! Thank you for sharing!
I made these tonight and they are very good and healthy
Do you have any sort of dipping sauce recipe that would go good with this?
We loved this with Ranch and garlic aioli.
I tried this and while time consuming very delicious. I also tried this with zucchini and made zucchini chips. My kids loved them both, thanks for the recipe and the inspiration.