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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This recipe is awesome. It’s my go to whenever I make asparagus and my family loves it. The only thing I add is a squeeze of fresh lemon when serving.
Thank you!
So, I’m making these again tonight for about the zillionth time. I’m unsure if I left a review before, so I’m doing it now!
These are spectacular; a FULL five-star PLUS rating. We make them exactly as directed, and they turn out perfect every single time. They are delicious alone, but sometimes we make an aioli for dipping. Either way, they’re fantastic and I’ll keep using this recipe & accept NO substitutes!!!
Can I prepare ahead of time, refrigerate, then cook them off just before my guests arrive? Trying today!
Love these! Wonder if they could be air fried?
I was wondering the same thing?
My asparagus “go to” recipe. I followed the recipe exactly and served it with fresh lemon wedges.
Excellent recipe.
Just ran across this to go with the chicken strips I’m making for the kiddos. I happened to pick up two things of fresh asparagus and the process only took about 15 minutes by working in batches of 5 at a time. It smells amazing! I sprayed my pan with avocado oil and misted the tops with avocado oil as well. Great, easy recipe!
Damn Delicious is right! These came out perfectly! I used Italian Breadcrumbs instead of Panko (what I had on hand). I also used fat asparagus, so peeled them. After cutting off the woody ends and peeling, I weighed them to be 8 oz, so cut the other ingredients in half…but had to add a bit more breadcrumbs/parmesan and add some water to the egg to have enough coating for all of them. 12 minutes in the oven and voila! The breading stayed on even while eating them. My husband and I scarfed them down (it was really enough for 3 people as an appetizer), using a dip made with fat free plain yogurt, dijon and a splash of apple cider vinegar…SUBLIME!
Excellent- so easy to make and absolutely delicious.
Even good the next day heated up ( if you ever have any left )
Best asparagus ever!!! So easy and so amazingly delicious. Served with a parmesan herb dip. I will be making these regularly during asparagus season. Wow!
So good and crispy! Only way I can get my son to eat asparagus!
Although I followed the directions exactly, and it was delicious, I don’t know the purpose of the flour. Perhaps someone can enlighten me. None-the-less, my family all enjoyed this and I will make it again! Thanks!
The reason for the flour, is to help the egg to adhere to the asparagus better, otherwise the egg would slide off, and could not absorb the panko and parmesan.
I tried this and it was a complete disaster. Let’s all be honest — you can’t bread asparagus! Breading does NOT stick.
You’re doing something wrong
Breading did not stick very well —
I found that you really need to whisk the eggs VERY well, so they aren’t “clumpy” and “slimy”. I also sometimes thin them with just a little water. Sometimes I’ll even whisk again in between batches. And as someone else said, make sure to roll ’em in flour and that they are well covered before going into the egg. As the recipe is written, it definitely works, but it is messy– but no messier than when I do a three-part coat with things like chicken.
Great recipe! I think next time I’ll add a little seasoning to the coating– maybe some garlic powder or a Mrs. Dash.
Hi there – should I chop off the last inch or so of the asparagus before cooking?
i have made these several times and we love them. Nice recipe for me to bring my fresh asparagus from the garden in to cook.
Great recipe. I was surprised by how well these turned out. We’re saving this recipe. Thank you!
Yes, it was Damn Delicious. My teenage sons had 2nds.
I laughed so hard at the story behind the creation of asparagus fries. Thanks! It is Christmas Morning 2018 and I wanted something a little different with the filet mignon. This is perfect!
I’ve made these for a couple years and my family loves them! I would like to know if anybody has tried to prepare and freeze them ahead of time?
It was good but I’m sure they can be fried in olive oil still healthy!
I can see the ingredients on the main Pinterest page, but am unable to find the full directions for making and baking.
Can you email that to me?
We had a glitch on the site but it’s fixed now! Thank you for your patience.
I didn’t have panko so ground a half and half mix of ritz crackers and rice crispies in the food processor. Also added about 1/4 cup of parmesan garlic herb mix to the crumbs (from costco) in addition. These were a huge hit with the boyfriend and me!
Way to get creative about the Panko, Laura! So happy to hear it turned out so well!