Asparagus Fries are Panko and Parmesan crusted asparagus spears that are breaded and baked until crispy and golden brown for an addictive, healthy side dish or snack!
Arrange oven racks to that they are in the center and second-lowest positions. Preheat oven to 425°F. Line a 13- by 18-inch sheet pan with aluminum foil and top with a wire rack.
Place flour in a shallow dish. Season with ½ teaspoon garlic salt and a generous amount of black pepper; whisk to combine. In a second shallow dish, beat eggs and season with remaining ½ teaspoon garlic salt and more black pepper. Mix together panko and Parmesan in a third shallow dish.
Wash asparagus and trim off the tough ends. Working with a few pieces at a time, dredge in flour, then coat with eggs, and roll in panko/Parmesan mixture. Arrange asparagus on wire rack-topped baking sheet so that there's a little bit of space between each piece.
Place baking sheet on the middle rack in the oven and bake for 7 minutes. Move baking sheet to the 2nd lowest rack and bake for 3 to 5 minutes more, or until asparagus are crispy and golden. Serve immediately.
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Notes
Choose asparagus of average circumference for this recipe. If your asparagus is too thin, it will overcook and become mushy. If your asparagus is too thick, it won't adequately soften by the time the coating has browned.
Cooking the asparagus on a rack set over a sheet pan, and moving the pan to a lower rack once almost done, will allow the asparagus to crisp up on all sides without burning on the top.