Party Panache, Asparagus Parmesan Aioli Fries

the Painted Apron

4 years ago

There are a lot of recipes floating around for “asparagus fries”

I put my own twist on these by using mayonnaise in the wet batter

Mix the Parmesan and bread crumbs for the dry batter

Mix the mayonnaise with eggs for the wet batter

Sink asparagus into egg batter, coating well

I used a large au gratin dish for the batter

and dipped asparagus in bunches of 6

Once the stalks are well covered, dredge them in the bread crumb mixture

Place prepared asparagus on a parchment lined baking sheet

Spray with olive oil spray

Sprinkle with finely grated Parmesan if desired

Bake at 425 degrees for 10 minutes until golden

Serve warm or at room temperature

These make a fun and different finger food

They would also be great with soup or salad instead of bread

or a side with grilled meat

This recipe is adapted from Damn Delicious

Aparagus Parmesan Aioli Fries

Course Appetizer, Side Dish

Cuisine American

Keyword appetizer, asparagus, asparagus fries, baked asparagus, cheesy asparagus, side dish

Prep Time 15

Cook Time 10

Ingredients

1 bunch asparagus about 30 stalks
2 eggs
2 T mayonnaise
1 cup Panko bread crumbs*
1 cup shredded Parmesan
dry Parmesan
Olive oil spray
Freshly ground black pepper

Instructions

Rinse asparagus and snap off tough ends. Combine eggs and mayonnaise in a loaf pan, or shallow rectangular baking dish. In another similar dish combine the panko and shredded Parmesan. Roll asparagus in egg mixture, let excess drip off, then dredge in panko Parmesan mixture.
Place spears on a parchment lined baking sheet. Spray lightly with olive oil spray. Season with pepper if desired.
Bake at 425 degrees for 10 minutes or until golden. Serve hot or at room temperature. Can be an appetizer or a side dish.

Notes

*change the ratio of bread crumbs to Parmesan to your taste, if you use much less bread crumbs and more Parmesan, they will be cheesier with less carbs