Crispy Parmesan Asparagus Sticks.
Who would have ever thought I would get excited about seeing something green on sale in the grocery store?
Not me.
But that’s what happened when I walked by these super thin asparagus spears. How often do I find thin asparagus that doesn’t look half dead and is on sale? Rarely.
And I sort of like asparagus. Sort of. And by “sort of,” I mean I can chew a spear or two without wanting to upchuck.
The whole upchucking thing usually doesn’t happen until the third of fourth spear.
But I figured I could possibly prevent that mess if I coated these in something crispy and cheesy. That combination never fails.
These were so incredibly easy to make and tasted delicious – kind of like little asparagus “fries.” I made a big batch yesterday and ate nearly all of them before deciding to let Mr. How Sweet in on the goodness. He tasted one and decided he loved them so much that he would take the remaining ones for lunch today. I’m not quite sure how well they will reheat, but for someone who will eat an eight-day old burger with moldy cheese from the depths of our fridge… I think they will certainly fit the bill.
I also think that these will taste even better with thicker asparagus spears. While I love the thin ones (thin = less vegetable chewing), the thick ones will be extra crunchy and get more crispy and cheesy. I’m all for more crisp and cheese. Who isn’t?
Crispy Parmesan Asparagus Sticks
Ingredients
- 1 bunch of asparagus, mine had about 30 spears
- 2 egg whites
- 1/4 cup flour, I used whole wheat pastry flour
- 1 cup seasoned panko breadcrumbs
- 1/4 cup parmesan cheese
- salt and pepper
Instructions
- Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.
- Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack.
- Bake at 425 for 15 minutes, or until golden brown and crispy.
Did you make this recipe?
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Okay. That’s enough of the green stuff for me.
262 Comments on “Crispy Parmesan Asparagus Sticks.”
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Love this recipe!!! I posted it on my community foodie blog at http://www.facebook.com/thefrenchiefoodie. Hopefully you will come check it out and join. Feel free to post any of your favourite recipes there or post others that you love!!
C
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Yum! I can’t wait to try these. I myself never thought I would get excited about asparagus! I’m adding them to the weekly menu! Thanks for sharing :)
I made these tonight after seeing them on Pinterest and they were amazing! I love asparagus anyway but my hubby doesn’t and he loved these too. :)
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I tried this recipe but in the middle of making it, I realized I was missing some items. Tried garlic and herb shake-n-bake instead of the seasoned bread crumbs (figured it might work because they’re right next to each other in the grocery aisle), It worked but I would add extra seasoning to give it a bit more kick. Ran to the grocery store and picked up some finely grated parmesan cheese. Was your cheese finely grated or was it the bigger flakes? All in all, they turned out pretty good. For a girl that never liked asparagus, I’d make this again. Thanks for the idea!
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After seeing these on pinterest, I had to try them! I have tried to make these twice and although they are VERY good, I am newlywed and trying my hand at cooking more and cannot seem to get the breadcrumb mixture to stick. I roll it back in the egg whites but rather than coating the asparagus, it coats my fingers!!!! Any suggestions? Mine are not near as coated as yours are. Thanks!
-Kristen
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I have an amazing curry dip recipe that I got from a friend that I make with my phyllo wrapped aspargus, I’m sure it would be great with these!
CURRY DIP
1 C Hellman’s Mayo
2 T+ minced onion (to taste)
Curry powder (to taste)
Mix all together and dip! mmm
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SO excited to make these. Thank you!
Can’t wait to try! Thanks for the idea.
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Love asparagus!! Love finding new ways to fix it !!!! Can’t wait to try it! We like taking sheet of phylo brushing with melted butter sprinkle with parmesean roll couple of spears up and bake, daughter loves it! Thanks
They were so tasty I could of ate the whole bunch of yummy greens,,,,loved
Does the wire rack make a big difference? I don’t have one so could I just use a baking sheet?/
Thanks!
It helps the breading stay on and stay crispy the whole way around.
You could just place them on the rack and put the baking sheet on the rack underneath so if any crumbs fall that will catch them.
You can use foil like a rack-pull a sheet a little bigger than the cookie sheet-crinkle it up- not in a ball and no too tight- uncrinkle and lay on the cookie sheet-
This looks awesome and super tasty. I wonder if it would be good on the grill? If you like to cook chech out Chppd.com its fun, free, and you can win cool prizes.
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“someone who will eat an eight-day old burger with moldy cheese from the depths of our fridge”
Hahahahahaaa…..We men are sooo misunderstood :)
I found your recipe on Pinterest and will actually be using my three day old asparagus for this tonight! Thank you, because you probably kept me from having to throw it out next week!
:-) I found this recipe on pinterest too and am so glad I did! I’m trying to eat more veggies, so I was so proud of myself when I bought asparagus at the store this week. But then I brought it home and thought ‘now what in the world am I supposed to do with it?’ I’ve never made asparagus before! This recipe is especially exciting to me because I actually already have all the ingredients for it, and I might even be able to get my kids to eat it too! Thanks!
Made it, ate it, LOVED IT!!!
Found this on Pinterest and I’ll definitely be trying it tonight! I’ve never been a veggies fan but I’m trying to learn new and easy ways to cook healthier food and veggies while going to college! I’m so excited! Thanks for sharing!
Going to try it tonight! Thanks!
Just tried this today. Yummy. Nice and crunchy
Making these tonight. Wish me luck! Thank you Pinterest.
I am going to try this tonight. I was scrolling thru pinterest looking for asparagus recipes, and yours looked really good and different. Thank you for your humor!
Very yummy and it was especially tasty with a quick little dipping sauce we whipped up (mayonnaise and dijon mustard). I feel like I”ve been reunited with asparagus.
I have a bunch of thick asparagus spears who are definitely sitting in my fridge waiting for this recipe right now! Can’t wait to use them up!
I actually just bought asparagus today, how timely! Going to try this for dinner tonight – thank you!
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Found these on pinterest. They are in the oven now!
Hey….loved it ! However…I tweeked it….
I always do that….I just can’t seem to mind my own business…..
I did not mix the flour into the Panko mixtue…I had a plate of flour w../a little cornstarch
So, I dipped in egg white, then in flour/cornstarch ..then again in egg white.then in Panko mixture….it made a thicker crunchier coating….pretty awesome !!!
Oh, these look soooooo good! I absolutely LOVE asparagus! I can eat a whole pound at one sitting, just steamed ’til tender with mock hollandaise sauce. Yumm!
Anyway, I digress. :D Given my love for asparagus – AND for cheesy crunchiness, I’ll have to make these ASAP!
And thanks for that tweeking, Maggie. Thicker and crunchier is a good thing. :)
I made these tonight (paired with tilapia and seafood rice). I made the whole bunch of asparagus and only had three pieces leftover (which I’m taking to lunch tomorrow). Even my husband who swore he hated asparagus said they were good. “It tastes like what I imagine fresh cut grass to taste like” is what he said. Even my almost-seven year old daughter loved it. VERY happy with this recipe. NOT the mess, but I will figure out a more streamllined way to create it, then I’ll make it again some day. Delicious!
These looks great. I have planed to grow my own asparagus this year, and know I will try this one
Until about 2yrs ago, I was NOT a fan of asparagus! That was until my sister intrduced me to her new recipe, which is similar and dead easy. Prepare asparagus and place on cookie sheet/ coat with olive oil/sprinkle a little salt and broil for 5 min (or desired tenderness)/remove and top with fresh grated parmesan/return to oven until cheese melted……enjoy. My family loooooves these and we cant get enough. Sometimes we make them as a snack.
Did anyone else have any problems getting the crumbs to stick? I tried dipping back into the egg but still didn’t have much success. Any suggestions?
Thank You
new favorite asparagus dish! :)
Excited to try this after I buy farm fresh asparagus, and I bet it would be good on fresh green beans as well!! A two-fer recipe!! :0)
I tried this this afternoon for lunch with a small twist. I first made a bed of spinach and hearts of romaine. To this I sliced up one roma tomato. I then added a few chucks of freshly made mozzeralla cheese. Just a few fresh organic green beans cut up. I sprinkled on a little fresh shredded parmesan cheese (not too much). I then drizzled just a little extra virgin olive oil with an even smaller drizzle of balsalmic vinegar. I then placed about 5 toasted asparagus sprigs on top. They were wonderful! Much better than a crunchy crouton. I took a picture of it, but I don’t know if I can post it here. I will be making these again for sure.
Im trying tonight.
I loved this recipe! Thank you! I was wondering if you used fresh parmesan cheese or the kind in a plastic container. I had trouble getting the mixture to stick to the asparagus…I did try to double dip it like you suggested. The pieces that did stick were so good. I will definitely make this again.
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Hey, i think those asparagus are yummy! But do i need to boil them first?? Thankx!!! :)
Made this tonight. Didn’t have bread crumbs so crushed up some croutons. It was AWESOME! Trying the same on green beans tomorrow. Thanks for the inspiration!