Asparagus, specifically, make extraordinary fries. They have the ideal shape and size and they hold up well as well. I think this is my new most loved approach to eat asparagus.
They're so nutritious and solid, and they won't add on those additional carb loads. Furthermore, I skirted the profound rotisserie and tossed these terrible young men directly into the stove, keeping them pleasant and light, and heated them to supreme fresh flawlessness.
So whenever you have that abrupt inclination for those oily inexpensive food french fries, these asparagus fries are certain to satisfy those longings. Be that as it may, make certain to have some discretion when you make this since you'll unquestionably need seconds and thirds!
Also try our recipe Baked Parmesan Sweet Potatoes
Asparagus coated in panko and parmesan cheese and baked until crispy is a healthier alternative to regular fries.
Ingredients:
- 1 lb asparagus stalks trimmed (try to choose the regular stalks as opposed to slim or extra thick stalks)
- 2 large eggs whisked
- 1/3 cup all-purpose flour
- cooking oil spray
- 1/2 cup shredded parmesan cheese
- 2 cups panko bread crumbs
Directions:
- Preheat oven to 375°F. Line a three-quarter baking sheet with parchment paper. Spread panko crumbs evenly across the lined baking sheet, keeping your panko crumbs to a thin layer. Spray panko crumbs surface with cooking oil spray.
- Bake panko crumbs for about 5 minutes or until golden. Remove from oven and let cool. Turn oven heat to 425°F.
- Once bread crumbs are cooled, mix in 1/2 cup parmesan cheese while panko remains on the pan. Then spread out mixture evenly across baking sheet again. Line a separate three quarter baking sheet with parchment paper.
- In a container long enough to fit asparagus, pour in whisked eggs. I used an 8-inch loaf pan. In a separate container long enough to fit asparagus, pour in flour.
For more detail : https://bit.ly/2Ic05PE
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