Allow me to introduce you to a spring time favorite- Crispy Asparagus Fries! I know you’re like please don’t try pushing some vegetable fry at me telling me I’ll love them as much as potatoes. Good news. I am not going to do that. These Panko Lemon Parmesan Asparagus fries are in a class by themselves. Sure they are fry like with their long shape and crispy texture, but that’s the extent of it.
As spring time gets into full swing, you need some recipes for asparagus. I love to cook with what’s in season and this recipe screams spring.
How to Make Crispy Asparagus Fries
Instead of dipping the asparagus in heavy whole eggs, we use egg whites. Egg whites are light and still provide something for the breading to stick to.
Speaking of breading, don’t skip the flour. The egg whites create a paste for the breadcrumbs and cheese to adhere to. So, this is how you make the best breading and also how you get the breading to stick.
Panko bread crumbs are a must here. Their courser texture provides the best crunch.
Gluten Free Adjustments
Feel free to sub in a gluten free flour (I would recommend tapioca flour) for the dredging. You can also use your favorite gluten free bread crumb. The cook times and preparations remain the same.
Low Carb Adjustments
If you want to avoid the breading all together simply roast the asparagus then hit it with a good sprinkle of Parmesan cheese and lemon when it comes out of the oven. The heat from the oven will quickly melt and crisp up a bit on the pan. Follow the same temperature and time instructions in the recipe. You just won’t need to dredge them in eggs and bread crumbs.
Air fried Crispy Asparagus Fries
You can air fry these instead of baking. Simply air fry for 8 minutes at 400 degrees for a super quick and crispy result!
I love my Ninja Foodie Air Fryer Oven. It has replaced my toaster, air fryer and I rarely use my big oven anymore. The heat up is super quick and food cooks so evenly! This is an affiliate link. Should you purchase from it , you’re helping my small business, but still getting the same great price. Thank you!
The asparagus is soon to be ripe for the picking at your farmer’s market, so make sure you stow this one away. If you make these, tag me on instagram @FreshFitKitchen.
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Panko Lemon Parmesan Asparagus Fries
Panko Lemon Parmesan Asparagus fries are a delicious crispy asparagus fry recipe you can make in the oven or air fryer.
- 24 Asparagus Stalks, ends trimmed Thin to medium thickness is best
- 1/3 cup All Purpose Flour
- 2 Eggwhites, beaten with 2 tsp. of water
- 1 cup Panko Bread Crumbs
- 1/2 cup Parmesan cheese, grated
- 4 tbsp. Lemon Zest, divided about 2 lemons
- 1/3 cup Olive Oil Mayonnaise
- 1 tsp. Large Garlic Clove, finely minced
- salt and pepper to taste
Preheat oven to 425 degrees. Trim the asparagus about 1 inch up from the bottom. The very bottom of asparagus is tough. You'll want to make sure to do this. Spray a baking sheet with cooking spray.
Set up a breading station with the flour on a plate, the egg whites in a shallow bowl or dish, and the Panko, Parmesan, and 1/2 of the lemon zest mixed together on the last plate.
Roll the asparagus into the flour, then the egg, and then the panko mixture. Do this will all of the spears. Spray the tops with cooking spray and bake for 12-14 minutes or until golden. You need to watch these as thinner spears will cook more quickly.
While the asparagus fries are baking mix together the mayo, rest of the lemon zest and garlic in a small bowl.
When the asparagus fries come out I like to decorate them with more lemon zest or shaved Parmesan. I also give them a nice shake of black pepper and a tiny sprinkle of kosher salt. Dip into the lemon garlic aioli sauce and enjoy!
PLEASE NOTE NUTRITION INFO DOES NOT INCLUDE THE AIOLI. I USED OLIVE OIL MAYO TO MAKE MINE.
The good news is this recipe is already vegetarian and relatively low carb.
Make it Vegan: Replace the Parmesan Cheese with nutritional yeast or this yummy "Parmesan" recipe from Minimalist Baker.
Make it Gluten Free: You could purchase gluten free bread crumbs, but I'll tell you I've not worked with them for this recipe. Of course you can also get gluten free flour. I would recommend you omit the breading and toss the asparagus with some olive oil, grated Parmesan and lemon zest. Bake it until it gets crispy on the edges (probably around the same baking time) and serve with the aioli.
Make it Low Carb: Although bread crumbs are minimal, if you really don't want to use them I'd recommend the suggestion I have for Gluten free eaters. This will give you all the flavor and no breading.