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These crisp, golden, and delicious Parmesan asparagus fries are a tasty way to eat your veggies! Bake them in the oven or make them in the air fryer!
Someone suggested making asparagus fries to me, and I thought it was such a great idea. To make the crumbs stick better, I dredged the asparagus spears in an egg-flour batter and then coated with Parmesan and panko crumbs. This takes roasted asparagus to a whole new level! Once baked or air fried, they are crispy perfection! If you’re gluten-free or dairy-free, not to worry! I also tested them with gluten-free crumbs, gluten-free flour, and dairy-free Parmesan, and they were just as good. For more veggie fry recipes, try these Zucchini Sticks, Eggplant Sticks, and Avocado Fries.
Move over french fries, these asparagus fries are addicting and delicious!
These crispy asparagus fries would go great with shrimp, air fryer steaks, baked salmon, or roasted chicken. If you want to add another side, try them with smashed sweet potatoes or roasted butternut squash. You could also serve them with ranch or garlic aioli if you want a dipping sauce.
Refrigerate for up two days in an airtight container. Reheat them in the air fryer or oven until warm.
Yield: 4 servings
Serving Size: 5 spears
Combine breadcrumbs and Parmesan in a large shallow bowl.
Place egg and flour in another shallow bowl and whisk well.
Dip asparagus in the egg mixture, then the panko-parmesan and spray generously with olive oil.
To bake, preheat the oven to 425F.
Spray a sheet pan with oil, and place breaded asparagus on the sheet pan.
Spray with oil and bake 12 to 14 minutes, turning halfway, until golden and tender.
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Nutritional info takes into account the extra crumbs, egg and flour that get tossed.
Serving: 5 spears, Calories: 110 kcal, Carbohydrates: 15 g, Protein: 7.5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 55 mg, Sodium: 208.5 mg, Fiber: 2 g, Sugar: 2 g