Crispy Parmesan Asparagus Fries with Lemon Greek Yogurt Dip are asparagus spears coated in a parmesan panko coating and baked until crisp and golden brown. Serve with a creamy lemon Greek yogurt dip for the ultimate side of fries!
If there is one type of produce that means spring to me, it’s asparagus. When it’s in season, I buy it every few days because I can’t get enough. I’ve even been guilty of eating an entire bunch myself, and that’s no exaggeration. Now that I mention that, you’re probably thinking that I ate this entire bunch of Crispy Parmesan Baked Asparagus Fries with Lemon Greek Yogurt Dip right after this photo shoot?
Maybe I did, and maybe I didn’t. But if I did, could you blame me? 🙂
I’ve been seeing asparagus everywhere and have been buying it bunch after bunch after bunch. The first purchase this season was used to make these fries, and it was exciting stuff.
Asparagus alone is exciting for me, but when you go and dredge the gorgeous spears in flour, egg wash, and a parmesan-panko mixture and bake until crispy, things get really over the top exciting. I mean, just look at the crispy coating on those fries.
That golden brown coating doesn’t lie either — it’s ultra crispy!
These are really quick to make, and they’re eaten up even faster. You may even want to double the batch, because it’s hard to stop eating them. OK, I’ll admit it — I ate 90% of these fries. These came out of the oven around lunchtime and since I hadn’t eaten yet….I think you get it. Even if I had eaten, I still would’ve polished most of these off. 🙂
My only advice with these is not to roast the asparagus until the coating gets golden brown unless you want soggy asparagus. I like mine crisp-tender, so I roasted them for 8-10 minutes (the coating hadn’t browned yet), then turned on the broiler to get the job done. And in emergencies, spray some cooking spray on those bad boys before placing them under the broiler and really watch them turn golden brown fast.
These Crispy Parmesan Asparagus Fries with Lemon Greek Yogurt Dip are the healthier way to enjoy a side of fries, and you won’t feel deprived. There’s something about a crispy, cheesy golden brown coating that gets me every.single.time. And then there’s the asparagus….these are just the best kind of fries ever.
And now, it’s Eat Seasonal time! Thanks to Becky from The Vintage Mixer for organizing another month of Eat Seasonal, where a group of bloggers link up delicious seasonal recipes. This month I was able to incorporate 2 different types of produce into my dish from the list we were given — asparagus and lemon.
Please don’t forget to visit the other delicious dishes from the Eat Seasonal bloggers, as well as Becky’s March Seasonal Produce Guide for even more inspiration. You can also tag your own seasonal dishes with the hashtag #eatseasonal as well to join in on the fun!
Roasted Asparagus and Brussels Sprout Panzanella Salad from Floating Kitchen
Strawberry and Preserved Lemon Lassi from Simple Bites
Asparagus & Feta Cheese Crustless Quiche from Cookin’ Canuck
Roasted Vegetable Asiago Fettuccine Alfredo from Completely Delicious
Baked Thai Beef Stuffed Artichokes from Climbing Grier Mountain
Watermelon Radish and Arugula Salad from Food for My Family
Pappadew Pepper Cauliflower Hummus from Kitchen Confidante
Lentil, Avocado, and Radish Salad from Letty’s Kitchen
Tuna Salad with Pickled Habeneros from Project Domestication
Kiwi Lime Sherbet from The Vintage Mixer
Slow Cooker Corned Beef and Cabbage from FoodieCrush
- ½ cup plain Greek yogurt (I used 2%)
- ¼ cup reduced fat Vegenaise or mayo
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons freshly chopped parsley
- salt and pepper, to taste
- 1 lb. asparagus spears, tough bottoms trimmed
- ½ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup freshly grated parmesan
- 1 teaspoon salt
- cooking spray (if necessary)*
- Place the Greek yogurt, Vegenaise or mayo, garlic, lemon juice, zest, parsley, salt and pepper in a medium bowl and whisk to combine. Set aside.
- Preheat the oven to 425 degrees and set aside a large rimmed baking sheet.
- In a pie plate or dinner plate, combine the flour with the salt and pepper. Place the eggs in a pie plate and whisk to combine. Place the panko and parmesan on a dinner plate and toss to combine.
- Dredge each asparagus spear in the flour and shake off the excess. Dip in the egg wash next, then coat well with the panko parmesan mixture and place on the rimmed baking sheet.
- Bake for 8-10 minutes -- if your coating hasn't yet browned turn on the broiler and bake another minute or so until the coating is nice and crispy, keeping a close eye on them to prevent burning. If necessary, spray the asparagus with a bit of cooking spray to promote faster browning. Remove from heat and serve immediately with the dip. Enjoy!
*If your coating is nice and golden brown after broiling for about a minute, no need to use the cooking spray.
Recipe by Flavor the Moments.