Parmesan Asparagus Fries
- Author: Jerry James Stone
- Written: May 2, 2019
Here's a completely new kinda fry. Fresh asparagus battered and rolled in crunchy breadcrumbs and nutty Parmesan cheese and baked to perfection. Perfect as a snack or a side dish.
Ingredients
Instructions
Preheat oven to 425° F. Lightly spray a baking sheet with nonstick spray.
In a shallow bowl, combine Panko and Parmesan. Set aside. In another shallow bowl, add the flour. In a third shallow bowl, whisk together the two eggs until fully beaten.
Working in batches, coat the asparagus in flour. If the flour is not sticking, pat the asparagus with a wet paper towel.
Dredge the flour-coated asparagus into egg mixture, then roll them in the Panko mixture, pressing to coat.
Place the coated 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.
Enjoy.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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Ingredients
Directions
Preheat oven to 425° F. Lightly spray a baking sheet with nonstick spray.
In a shallow bowl, combine Panko and Parmesan. Set aside. In another shallow bowl, add the flour. In a third shallow bowl, whisk together the two eggs until fully beaten.
Working in batches, coat the asparagus in flour. If the flour is not sticking, pat the asparagus with a wet paper towel.
Dredge the flour-coated asparagus into egg mixture, then roll them in the Panko mixture, pressing to coat.
Place the coated 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.
Enjoy.