The Pioneer Woman Tasty Kitchen
Profile Photo

Baked Parmesan Asparagus Fries with Homemade Lemon-Garlic Aioli

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

5
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Asparagus is lightly breaded in Parmesan cheese and panko bread crumbs then baked. To make these “fries” complete, you’ll want to dunk these in the most amazing from scratch lemon-garlic aioli.

Ingredients

  • FOR THE ASPARAGUS:
  • 1 bunch Asparagus, Washed, Tough Ends Trimmed Off (I Try To Pick A Bunch That's Pretty Uniform In Thickness)
  • 2 whole Egg Whites
  • ¾ cups Panko Bread Crumbs
  • ¼ cups All-purpose Flour
  • ¼ cups Finely Grated Parmesan Cheese
  • 1 pinch Kosher Salt And Black Pepper
  • FOR THE AIOLI:
  • 1 whole Egg
  • 1 whole Egg Yolk
  • 1 teaspoon Brown Mustard
  • 2 teaspoons Plus 2 Tablespoons Fresh Lemon Juice, Divided
  • 1 cup Grapeseed Oil
  • 2 cloves Garlic, Peeled And Roughly Chopped
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Fresh Ground Black Pepper

Preparation

For the asparagus: Preheat oven to 425 F. Line a baking sheet with parchment paper or brush it lightly with oil.

Separate the egg yolks from the whites in a medium dish and gently whisk the whites. (Reserve one of the yolks for the mayo, use the other yolk for something else.)

In another medium-sized bowl add panko, flour, finely grated Parmesan, and a pinch of salt and pepper. Stir to combine.

Roll a few of the asparagus in the egg whites, drain off any excess and then roll them in the panko/Parmesan to coat. Place on the prepared pan and repeat with the remaining asparagus.

Pop the sheet of asparagus into the preheated oven. Bake for 15-20 minutes flipping the asparagus half way through, continuing to bake until the outside is lightly golden. Let them cool for a few minutes before serving.

For the aioli: In a mini food processor (or regular size) add a whole egg, the egg yolk, 1 teaspoon of brown mustard and two teaspoons of lemon juice. Place the top on the mini-processor and turn on high. Slowly stream in the grapeseed oil (this takes a few minutes so don’t rush it) while the processor is still running. To make this mayonnaise an aioli, remove the top of the processor and add in the remaining lemon juice, the chopped garlic and season with kosher salt and black pepper. Blend until smooth.

For the best tasting aioli, store in an air-tight glass jar and refrigerate overnight.

2 Comments

You must be logged in to post a comment.

Profile photo of Dancing in the woods naked

Dancing in the woods naked on 7.1.2012

Great with green beans! Also try lightly frying them if you want something different.

Profile photo of Amy Sue

Amy Sue on 3.19.2012

If anyone has tried this with fresh green beans, can you let me know or comment if it was successful? Sounds interesting but asparagus recipes are always disappointingly filled with… asparagus!

2 Reviews

You must be logged in to post a review.

Profile photo of dcavalletto

dcavalletto on 4.1.2012

A huge hit! Both the fries and the sauce are excellent… once we ran out of asparagus fries, people started using the aioli as a dip for chips and anything else they could find. Definitely a keeper and not too hard to make.

Profile photo of sonjab

sonjab on 3.25.2012

This was a very tasty and easy recipe, everybody loved it.

Related Recipes

Chick Fil A Sauce
Profile Photo by Beth Pierce in Appetizers
This easy Copycat Chick Fil A Sauce is made with five...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Million Dollar Bacon
Profile Photo by Matt Freund in Appetizers
Million dollar bacon is the perfect combination of sweet and spicy....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Eggplant Dip
Profile Photo by Kendall Smith in Appetizers
This Lebanese inspired Eggplant Dip, or baba ganoush, is a simple...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Rustic Green Olive Salsa Verde
Profile Photo by Brittny Lyle in Appetizers
A unique twist to salsa verde that combines salty green pimento-stuffed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pimento Cheese
Profile Photo by Anna Phillips in Appetizers
A creamy, cheesy, traditional, southern delight! Serve with buttery crackers for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy