These delicious parmesan asparagus fries are just a super tasty and quick way to cook this spring vegetable. It is crispy on the outside and can be eaten on its own, with a dip or even as a side dish. The grated parmesan adds a nutty flavour to the asparagus and the bread crumbs add the crunch. This is perfect for a weekend lunch as a side dish or an appetiser.
Love the parmesan asparagus fries – oven roasted
Whenever I come across asparagus I think of spring time and light, easy meals. I am a huge fan of asparagus and this recipe is an exciting way to enjoy them. It takes a little bit of effort to prepare but the end result is mouth-wateringly good, full of flavours and textures. Cooking asparagus this way helps retain all the best flavours. Also, if you have day old bread use it to make homemade breadcrumbs. It is the easiest thing to make and it tastes so fresh!
What ingredients you will need
- Asparagus: Use fresh asparagus with chunky tips. You do not want them to burn in the oven.
- Parmesan: Brings a nutty flavour to the dish. Finely grated parmesan works best.
- Eggs: It helps to coat the asparagus in breadcrumbs.
- Flour: Flour is used to coat the asparagus before dipping it in egg.
- Bread: Day old bread works best in making breadcrumbs as it would have lost a bit of its moisture.
- Parsley: It is a delicate herb that works superbly well with asparagus. It is used in making the breadcrumbs.
How to make parmsan asparagus fries
The steps in making asparagus fries are rather easy if you prep all your ingredients in advance. Homemade breadcrumbs are super easy to make. All you need is bread that you blitz in the food processor. This literally takes 5 seconds. I really enjoy herby breadcrumbs, and for this recipe I am using parsley which works perfectly with asparagus. The next step is to prep the asparagus ready to be oven-baked. First of all you need something that will help the flour stick to the asparagus. Water works well, so all you need to do is wash the asparagus and coat them in flour. The dip in the egg mixture and finally coat in breadcrumbs. You can either mix the parmesan with breadcrumbs before coating the asparagus, or sprinkle the parmesan on top. Using a baking sheet lined with parchment paper will stop the asparagus sticking to the sheet. It is now ready to be baked!
- 200g fresh asparagus
- 30g grated parmesan
- 75g plain flour
- 2 eggs
- 1 slice bread
- handful parsley
- Salt and pepper
- Preheat the oven to 180C. Line a baking sheet with parchment paper. Tear bread and add it to a food processor, along with a handful of fresh parsley leaves. Blend until the mixture resembles breadcrumbs.
- Season the flour with salt and pepper and set aside on a plate.
- Whisk the eggs in a large shallow bowl.
- Wash the asparagus and coat in flour. Dip in the eggs and coat with the breadcrumbs. Place on the baking tray and repeat with the rest of the asparagus.
- Top with the grated parmesan and breadcrumbs, and bake for 15 minutes until the breadcrumbs become crispy. Serve immediately.
Amount Per Serving: Calories: 105