Baked Asparagus Fries
Equipment
- Baking Sheet
Ingredients
- ¾ cup panko crumbs
- ¼ cup parmesan, finely grated
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- Sea salt and freshly cracked pepper, to taste
- ½ cup flour
- 2 eggs, very well beaten
- 1 lb asparagus 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 the convection setting if possible.
- 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, sea salt, and freshly cracked pepper, and stir well.
- In a third shallow bowl, whisk the eggs until 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 spears on the prepared baking sheet. Repeat with the remaining spears, placing them a few inches apart on the tray so they will get nice and crispy. Spray the spears with olive oil cooking spray.
- Bake the asparagus fries for 10-15 minutes, until golden brown and crispy.
- Make the lemon garlic aioli 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.