These crisp, golden, and delicious Parmesan asparagus fries are a tasty way to eat your veggies! Bake them in the oven or make them in the air fryer!
Parmesan Asparagus Fries
Someone suggested making asparagus fries to me, and I thought it was such a great idea. To make the crumbs stick better, I dredged the asparagus spears in an egg-flour batter and then coated with Parmesan and panko crumbs. This takes roasted asparagus to a whole new level! Once baked or air fried, they are crispy perfection! If you’re gluten-free or dairy-free, not to worry! I also tested them with gluten-free crumbs, gluten-free flour, and dairy-free Parmesan, and they were just as good. For more veggie fry recipes, try these Zucchini Sticks, Eggplant Sticks, and Avocado Fries.
Move over french fries, these asparagus fries are addicting and delicious!
Ingredients
- Asparagus: Look for thicker spears, and snap the ends off of a pound of asparagus.
- Panko: Buy seasoned panko for extra flavor. If you only have regular, add extra seasonings, like onion powder, garlic powder, salt, and dried herbs.
- Parmesan Cheese: Combine shredded parmesan with panko in a large shallow bowl.
- Flour and Eggs: Whisk two eggs and two tablespoons of all-purpose flour in another bowl.
How to Air Fry Asparagus
- Dip the asparagus in the egg mixture and then the panko-parmesan. Spray each one generously with olive oil.
- Place the spears in an even layer in the basket, and air fry the asparagus at 380°F for six to seven minutes, flipping them halfway.
How to Bake Asparagus Fries
- If you don’t have an air fryer, you can bake the asparagus instead. First, preheat the oven to 425°F, spray a sheet pan with oil, and place the breaded asparagus on the sheet pan.
- Spray the spears with oil and bake them for 12 to 14 minutes, turning halfway.
What to Serve with Asparagus Fries
These crispy asparagus fries would go great with shrimp, air fryer steaks, baked salmon, or roasted chicken. If you want to add another side, try them with smashed sweet potatoes or roasted butternut squash. You could also serve them with ranch or garlic aioli if you want a dipping sauce.
How to Store
Refrigerate for up two days in an airtight container. Reheat them in the air fryer or oven until warm.
Variations
- If you’re gluten-free or dairy-free, not to worry! I also tested them with gluten-free crumbs, gluten-free flour, and dairy-free Parmesan, and they were just as good.
More Asparagus Recipes You’ll Love
- Grilled Prosciutto-Wrapped Asparagus
- Asparagus and Feta Tartlet with Phyllo Crust
- Roasted Asparagus
- Pasta with Asparagus
- Steamed Asparagus with Poached Eggs
How To Make Parmesan Asparagus Fries
Ingredients
- 1 pound asparagus, about 20, tough ends snapped off (look for thicker spears)
- 2/3 cup seasoned panko crumbs, or gluten-free seasoned panko
- 2/3 cup shredded Parmesan cheese, (or dairy-free Parmesan such as Follow Your Heart)
- 2 tablespoons all-purpose flour, or gluten-free flour (such as cup4cup)
- 2 large eggs, beaten
- olive oil spray
Instructions
- Combine breadcrumbs and Parmesan in a large shallow bowl.
- Place egg and flour in another shallow bowl and whisk well.
- Dip asparagus in the egg mixture, then the panko-parmesan and spray generously with olive oil.
Air Fryer Method:
- Place in air fryer basket in an even layer and air fry 380F 6 to 7 minutes, flipping halfway until golden and tender.
Oven Method:
- To bake, preheat the oven to 425F.
- Spray a sheet pan with oil, and place breaded asparagus on the sheet pan.
- Spray with oil and bake 12 to 14 minutes, turning halfway, until golden and tender.
So good
Made these last night and the whole family LOVED them!
These were amazing!! I made them tonight with a turkey meatloaf.
Elevated asparagus to another level. Baked these in the oven for 14 mins. Made with blt’s and it was a great combo. I’m not all that great at breading things usually but it had plenty of breading on each spear. They really don’t need it but I think it’d be fun to find a healthy dipping sauce sometimes for these. I think next time I will make them with chicken parm sandwiches and use a marinara to dip.
Very delicious
Not hard to make, turned out just like the picture! I think adding the garlic, onion, and herbs (and salt) was a good idea for my plain Panko. Thanks again Gina!
This was SOOO good and it was lovely to look at! It was accompanied by two choices of dipping sauces (I like to compare things!): a honey-mustard dipping sauce and a lemon dipping sauce, as well as ham and Gouda sandwiches, and cantaloupe with lime zest. I have already shared this recipe…yum!
This was delicious! I did not turn it and used thinner asparagus and it worked great! Will make it again.
An absolutely delicious way to eat your veggies!
I’m not sure what I did wrong, but the breading didn’t even remotely stick to the asparagus. The shredded Parmesan seemed too big for the medium sized asparagus. Maybe grated would have been better? Help! It looks delicious and I would love to try again. I’ve never had a skinnytaste recipe not turn out beautifully!
So weird, did you add flour to the eggs? that is a must.
I did! I whisked it with a fork, but it stayed a little lumpy. And I had jumbo eggs. Maybe more flour next time? Going to try again with bigger asparagus too.
The same thing happened to me. I suspect my panko breadcrumbs were too coarse, and/or the egg was larger than average and/or the flour wasn’t packed enough in the measuring cup – it seemed like a very thin batter, but I went with it anyway. Barely anything stuck to the asparagus and I ended up dribbling the batter over the asparagus in the air fryer and sprinkling the panko parmesan mix over it. I also needed a lot longer to cook the asparagus – I think air fryers vary quite a bit in temperature. Nevertheless my wife and I enjoyed this – hence the 4 stars – and I will try it again, crushing the panko until it’s a lot finer or maybe using golden breadcrumbs, and making a thicker batter. I much prefer weights in recipes to volumes as it eliminates variations like how packed flour is – perhaps you might consider this.
I will test this again, perhaps I wrote it wrong just to see if it needs more flour.
Why would you add flour to the egg?
I had the same problem. Used egg and flour mixture as directed and could not get breading to stick.
This made my asparagus hating husband love asparagus!
can you use green beans
Sure!
I love trying your recipes, they all look so delicious.
I especially want to thank you for including the nutrient information with each recipe. My husband is on a low sodium diet and very few recipes show sodium. It is also difficult to cook lowsodium meals since “everything” has sodium in it.
People don’t realize how much sodium they ingest every day until they are restricted from eating it.
These are fantastic! We even used the skinnier asparagus, and it worked out fine. Big hit with all four of us!
Great!
Perhaps it is me! The asparagus flavor seems lost to the cheese and bread crumbs. I prefer plain, steamed asparagus. This is the very first recipe that I did not care for. Every other recipe has been fantastic in every way.
Can this be made without egg? My son is allergic to eggs but loves asparagus.
I don’t know if it would stick?
I suggest trying 2 tablespoons of ground flaxseed soaked in 5 tablespoons of water for 5 minutes instead of the eggs – this it makes a good egg substitute in most dishes.
I’m going to try this tonight. Just curious, why do you mix flour in with the egg?
Oh my heavens, these were scrumptious!
I have made asparagus like this for years. Delicious.
Fabulous, Gina! Just in time for asparagus season!
Is the any way to make this recipe keto friendly?
I’m going to try this with low carb bread crumbs.
Panko and bread crumbs have carbs – it’s only 15 g, so give up whatever other carbs you want during the day; it’s not marked as K recipe.
I have not made this obviously, but was thinking the same as you, Deb. There is a product I bought online called NutCrumbs (not a great name) that I have subbed in a lot of recipes when called for Panko. it works beautifully. I have some Italian seasoned ones in the fridge now I may try with this recipe!
You could just leave out the breadcrumbs – just dip in grated parm only 🙂