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Recipes

Baked Asparagus Fries

Coated with a crispy panko and Parmesan crust, this versatile vegetable is a perfect side.

February 20, 2018

Asparagus is a sure sign of spring. Coated with a crispy panko and Parmesan crust, this versatile vegetable is a perfect side. Try it paired with toasted sandwiches and your favorite dipping sauce. 

Serves three to four people.

Ingredients

  • 1 pound thick asparagus spears, trimmed
  • 1 cup Italian seasoned panko bread crumbs
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper to taste
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup all-purpose flour

Preparation

Heat oven to 450 degrees F. Place a wire rack inside a rimmed baking sheet and lightly coat with cooking spray.

In a loaf pan or shallow bowl, combine panko, Parmesan, garlic powder, salt and pepper. Stir to combine. In a second loaf pan, blend the buttermilk and the egg.

Place asparagus in a food-safe plastic bag, add the flour and gently shake to coat. Dip asparagus in the buttermilk mixture, then roll in the panko mixture to cover. Place the spears on the wire rack and bake until golden brown, about 15 minutes. Serve immediately, while hot and crisp.

Cook’s note: For this recipe, pick asparagus spears that are thick, but not so thick they resemble tree trunks. Pencil-thin asparagus doesn’t work well. Because of their shape, loaf pans are ideal for the coating mixtures.
 



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