Unbelievably Amazing Panko-Covered Asparagus Fries

Potatoes were SO last century. And french fries? Blech! Between the sluggish carb overload and the finger-coating grease, the only time you should want french fries is when you’re ten. Or at greasy burger joint in the middle of nowhere waiting on a tow-truck because your car blew a gasket. Beyond those two occasions french fries should be strictly off the menu. But what do you do when you want a crispy side dish to go with your turkey burger or something with a little crunch beside your morning eggs? Hellooo panko-covered asparagus fries. These have some carbs because of the panko mixture, but not nearly the coma-inducing levels of french fries. Plus, they’re baked (not fried) and jam-packed with flavor. So toss the french fries in the trash where they belong and come savor crisp asparagus fries with the rest of us. Enjoy!

Unbelievably Amazing Panko-Covered Asparagus Fries

What you need to make panko-covered asparagus fries:

• 1 pound medium asparagus
  (about 20 spears, all as close to the same thickness as possible)
• 2 eggs
• 1 tablespoon mayonnaise 
• 1 1/2 cup panko breadcrumbs
• 1/4 cup flour
• 1/2 cup grated parmesan
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic salt
• a pinch of black pepper
• Extra-virgin olive oil

How to make panko-covered asparagus fries:

Preheat oven to 425°. Cover a baking sheet with aluminum foil, and top with a wire rack.

In a medium bowl, combine eggs and mayo until well blended.

In a separate medium bowl, combine panko breadcrumbs, flour, parmesan, Italian seasoning, garlic salt, and black pepper.

Separately dip each asparagus spear into the egg mixture, then coat with the breadcrumb mixture and lay in a single layer on top of the wire rack.

Drizzle olive oil over the spears.

Bake for 15-20 minutes, or until golden brown.

Season with salt and pepper to taste, and enjoy!

Pro Tip: Spice things up by adding a quarter teaspoon of cayenne to your breading mixture. It’ll add a little ‘bite’, but keep the flavor relatively the same. Delish!

Unbelievably Amazing Panko-Covered Asparagus Fries

Potatoes were SO last century. And french fries? Blech! Between the sluggish carb overload and the finger-coating grease, the only time you should want french fries is when you're ten. Or at greasy burger joint in the middle of nowhere waiting on a tow-truck because your car blew a gasket. Beyond those two occasions french fries should be strictly off the menu. But what do you do when you want a crispy side dish to go with your turkey burger or something with a little crunch beside your morning eggs? Hellooo panko-covered asparagus fries. These have some carbs because of the panko mixture, but not nearly the coma-inducing levels of french fries. Plus, they're baked (not fried) and jam-packed with flavor. So toss the french fries in the trash where they belong and come savor crisp asparagus fries with the rest of us. Enjoy!

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Ingredients

• 1 pound medium asparagus (about 20 spears, all as close to the same thickness as possible)
• 2 eggs
• 1 tablespoon mayonnaise 
• 1 1/2 cup panko breadcrumbs
• 1/4 cup flour
• 1/2 cup grated parmesan
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic salt
• a pinch of black pepper
• Extra-virgin olive oil

Instructions

Preheat oven to 425°. Cover a baking sheet with aluminum foil, and top with a wire rack.

In a medium bowl, combine eggs and mayo until well blended.

In a separate medium bowl, combine panko breadcrumbs, flour, parmesan, Italian seasoning, garlic salt, and black pepper.

Separately dip each asparagus spear into the egg mixture, then coat with the breadcrumb mixture and lay in a single layer on top of the wire rack.

Drizzle olive oil over the spears.

Bake for 15-20 minutes, or until golden brown.

Season with salt and pepper to taste, and enjoy!

 

Notes

Pro Tip: Spice things up by adding a quarter teaspoon of cayenne to your breading mixture. It'll add a little 'bite', but keep the flavor relatively the same. Delish!