These baked asparagus fries are so good, even my kids that aren’t “big asparagus fans” will chow down on them!
We can’t get enough of these baked asparagus fries! Especially when asparagus is in season, they are even more over the top amazing! These crispy little spears of goodness are a game changer. They’re baked to perfection so they get that satisfying crunch without all the oil, which means you can snack away guilt-free. Perfectly seasoned and roasted, they’re not just healthy—they’re seriously good. If you’re tired of your usual side dishes, these asparagus fries are here to add some excitement to your plate.
You can dip them in just about anything, but if you really want to take things to the next level, let’s talk about the sauce. How about a garlic parmesan dipping sauce that’s rich, creamy, and just the right amount of zesty? I don’t know if I have ever had anything garlic parmesan that I didn’t like, it just works with everything!
Totally Optional, but so good Garlic Parmesan Dipping Sauce:
To make the sauce, combine 1/2 cup of Greek yogurt , 2 tbsp of mayonnaise (The Best Homemade Mayonnaise-Super Simple!), 2 cloves of minced garlic, and 1/4 cup of freshly grated parmesan cheese. Add a squeeze of lemon juice to brighten it up, and finish it with a pinch of salt and pepper. Give it a good stir, and bam—you’ve got yourself a dipping sauce!
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Ingredients
panko- panko works best, but regular breadcrumbs will work in a pinch. I like to make my own, so I know what’s in them!
grated parmesan cheese- I prefer to grate my own, so I’m not left with the junk in store bought grated parm! Just cube it and toss it in a food processor, super easy.
salt
pepper
asparagus- clean and trim! I like to snap off the bottom of the asparagus instead of cutting it, it will typically snap off at the perfect spot. I then cut the asparagus pieces in 1/2 so they are shorter pieces and easier to eat. This is optional, but how we like them!
eggs
flour- I like to use His Saving Grains whole cell crushed wheat or flour that is free from bleach or bromates, like this King Arthur Flour.
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Directions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet with avocado oil spray or you can line with parchment paper, I really like these precut sheets, so quick and easy! Asparagus should be cleaned and trimmed, I like to cut ours in half, but this is optional! I just think it makes them look more like “fries” and easier to eat.
- In one shallow dish, combine panko and Parmesan. Season with salt and pepper to taste. In another separate shallow dish add the flour. Next in ANOTHER shallow dish add the beaten eggs. You should now have three dishes in total.
- Working in batches, dredge asparagus in flour, then dip into eggs, then dredge in Panko mixture, pressing to coat. I like to stick to the “wet hand, dry hand method” below anytime I am breading anything. It helps with the mess!
- Put the asparagus in a single layer on the prepared baking sheet.
- Bake 10 to 12 minutes or until golden crisp! Serve immediately.
Master the Wet Hand, Dry Hand Method for Mess-Free Breading!”
If you’ve ever breaded chicken, fish, or even veggies, you know that the process can quickly go from fun to frustrating—especially when you end up with breading all over your hands, counters, and practically everywhere in sight. Well, there’s a simple trick that’ll save your sanity and keep things clean: the Wet Hand, Dry Hand Method. It’s a game changer, and it’s about time someone shared the secret with you.
Here’s how it works:
- Dry Hand: One hand stays dry to handle the breadcrumbs, flour, or whatever dry ingredients you’re using. You’ll be using this hand to coat your food with the dry mixture.
- Wet Hand: The other hand gets wet (obviously!) and will be used to dip your food into the wet ingredients (like egg wash, milk, or buttermilk).
By keeping your hands separate for each part of the breading process, you can avoid the dreaded clumpy mess that happens when the wet ingredients start mixing with the dry. If you’ve ever tried to coat something and ended up with a gooey, breadcrumb-coated disaster on your hands, you know exactly what I mean.
So, let’s break it down step-by-step:
- Set up three bowls: One for the flour (or any dry mixture you’re using), one for the wet (egg, milk, or buttermilk), and one for the breading or breadcrumbs.
- Dip your item in the wet: Use your wet hand to dip whatever you’re breading into the wet ingredients. Be sure to cover it completely, but don’t go overboard—just enough to coat the surface.
- Transfer to the dry: With your wet hand, move the item to the dry ingredients. Now, take your dry hand and use it to coat the wet food with the dry mixture. No soggy breading here!
- Double coat if necessary: If you’re looking for an extra crispy finish, repeat the process. Dip it back into the wet ingredients, and then into the dry again, making sure to use your wet hand and dry hand to keep everything neat and tidy.
By the time you’re done, your hands won’t be covered in gunk, and your breading won’t be a sticky, clumpy mess. You’ll end up with perfectly coated food, and your kitchen will look much cleaner than if you just plunged both hands into every bowl (we’ve all been there).
Happy breading—without the mess!
Make your own grated parmesan!
Depending on how we are using it, we either shred our own parmesan using this Electric Cheese Grater or when we want it to be more of a powder l toss it in our mini food processor. I just cube it up, toss it in, and pulse until its our desired consistency. So easy and so much better than the containers you buy at the store.
Crispy Baked Asparagus Fries – Healthy, Flavorful, and Surprisingly Addictive
We can't get enough of these baked asparagus fries! Especially when asparagus is in season, they are even more over the top amazing! If you’ve ever tried to “get your greens in” and found yourself staring at a sad pile of steamed broccoli, wondering if you can call it quits for the day, then baked asparagus fries are about to become your new favorite thing. These crispy little spears of goodness are a game changer. They’re baked to perfection so they get that satisfying crunch without all the oil, which means you can snack away guilt-free. Perfectly seasoned and roasted, they’re not just healthy—they’re seriously flavor-packed. If you’re tired of your usual side dishes, these asparagus fries are here to add some excitement to your plate.
Ingredients
- 1 lb asparagus trimmed, can cut in 1/2 for smaller fry like pieces
- 1/4 cup flour
- 2 large eggs, beaten
- 1 cup panko
- 1/2 cup grated parmesan
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet with avocado oil or use avocado oil spray. Asparagus should be cleaned and trimmed, I like to cut ours in half, but this is optional! I just think it makes them look more like "fries" and easier to eat.
- In one shallow dish, combine panko and Parmesan. Season with salt and pepper to taste. In another separate shallow dish add the flour. Next in ANOTHER shallow dish add the beaten eggs. You should now have three dishes in total.
- Working in batches, dredge asparagus in flour, then dip into eggs, then dredge in Panko mixture, pressing to coat. I like to stick to the "wet hand, dry hand method" below anytime I am breading anything. It helps with the mess!
- Put the asparagus in a single layer on the prepared baking sheet.
- Bake 10 to 12 minutes or until golden crisp. Serve immediately.
Notes
Totally Optional, but so good Garlic Parmesan Dipping Sauce:
To make the sauce, combine 1/2 cup of Greek yogurt, 2 tbsp of mayonnaise, 2 cloves of minced garlic, and 1/4 cup of freshly grated parmesan cheese. Add a squeeze of lemon juice to brighten it up, and finish it with a pinch of salt and pepper. Give it a good stir, and bam—you’ve got yourself a dipping sauce!
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