When it is springtime in the Rockies, I love to eat Asparagus. This is a quick and easy appetizer or side dish. Everyone loves it, which I hate because there isn’t enough left for me!
Asparagus Parmesan Fries
1 pound of fresh Asparagus (about 20)
2/3 Cup seasoned panko crumbs
2/3 cup shredded Parmesan cheese
2 Tablespoons all-purpose flour
2 large eggs, beaten.
Olive oil spray or cooking spray.
Ranch Dressing for serving if desired.
Trim the tough ends off the asparagus, rinse and set aside.
Combine the breadcrumbs and Parmesan cheese in a shallow bowl.
Place egg and flour in another shallow bowl and whisk to combine.
Dip asparagus in the egg mixture, then the panko-parmesan mixture.
Air-Fryer method; Place the coated asparagus in an even layer, spray with cooking spray. Air-fry at 375 degrees for 6 to 7 minutes. Flip after 3 minutes. Fry until golden brown and tender.
Oven Method; Preheat the oven to 425 degrees. Line a cookie sheet with foil. Place the breaded asparagus on the sheet pan. Spray with oil and bake 12-14 minutes, turning halfway. Bake until golden and tender.
Serve immediately. (I like to dip mine into ranch dressing!)
To make Gluten Free use GF panko crumbs and GF flour.
To make Dairy Free make sure the panko is dairy free and use dairy free parmesan cheese. I was excited to find dairy free parmesan cheese. I also found dairy free Hidden Valley Ranch Dressing. SCORE!
Jan Dairy Keen – Home of the Train