Author Pam - For the Love of Cooking / Original by The Healthful Ideas
Equipment
Baking Sheet
Ingredients
¾cuppanko crumbs
¼cupparmesan, finely grated
½tspgarlic powder
½tsponion powder
¼tsppaprika
Sea salt and freshly cracked pepper, to taste
½cupflour
2eggs, very well beaten
1lbasparagus spears, woody ends snapped off discarded
Olive oil cooking spray
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Side Note: Use convection setting on your oven if you have it.
Make a dredging station by combining the panko crumbs, parmesan cheese, garlic powder, onion powder, paprika, sea salt, and freshly cracked pepper, to taste in a shallow bowl (big enough to fit the length of the trimmed asparagus spears).
In another shallow bowl, combine the flour with sea salt and freshly cracked pepper, to taste; stir well.
In a third shallow bowl, whisk together the eggs until very well beaten.
Dredge the asparagus spears by dipping each spear (using a fork) first into the egg mixture, drip any excess egg off, next coat it in the flour, then back into the egg, making sure to drip any excess egg off again, and then lastly press the spear firmly (rather than rolling) into the panko parmesan mixture until evenly coated.
Place the coated asparagus spear on the prepared baking sheet. Repeat the process with the remaining spears making sure to place them a few inches apart on the tray so they will get nice and crispy. Spray the spears with olive oil cooking spray.
Bakethe asparagus fries by placing them into the oven to bake for 10-15 minutes, until golden brown and crispy.
Make the lemon garlic aioli while they the asparagus fries are baking by combining the mayonnaise, lemon juice, lemon zest, and minced garlic in a small dish; mix until well combined.
Remove the baked asparagus fries from the oven and serve immediately with the lemon garlic aioli. Enjoy.