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.”
These sound delicious. I’ve already started thinking of other veggies this would work on. My sweetie was HIGHLY offended when I suggested that he would eat the moldy burger from the depth of the fridge. Isn’t it nice that Pinterest aficionados make you chuckle first thing in the morning.
I use the same batter for other veggies. There is never any leftovers in my house!!! :)
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Just made these…. so good! Thanks for the recipe.
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This was not a good as I thought it would be. It definitely lacked in flavor…
Thanks for this recipe! I made these tonight for my husband, mother-in-law and grandmother-in-law and everyone loved them!! :)
You might try Panko bread crumbs instead of flour. They will be even crunchier! I will try this with an egg replacer wash and my Vegan “Parmesean” to see how it turns out!
I need to know! How about veganaise to make it stick?
I would make sure it is a very deep plate. My fiesta plates made a mess. Maybe I will use bread pans next time.
I order it in restaurant and I love it. awsome
I tried these (minus the flour)…they came out great! My six year old even ate them :-) I’m interested to see how they reheat tomorrow night. Thanks for sharing the recipe!
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I’ll be searching for more recipes on your site…thanks!
I liked the crunchiness BUT these had no flavor! Definitely could use some garlic and spices…
omg these look so good and easy to make!
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We usually eat grilled asparagus with a drizzle of olive oil and garlic so I thought why not try this recipe. We all thought there was no taste. They were very crunchy, but I think the flour is what made it tasteless. I know we will stick to our simple yet tasty way!
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Made these tonight! Even had skinny asparagus lol. Sooo good. Don’t feel like enough of the breading stayed on, will add a touch of olive oil to the egg wash next time and let you know!!!
here’s my page, I’ll post your recipe for my fans!
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Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.`
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I found this on Pinterest. I’ve made in a few times and they turn out perfect every single time! I love this recipe and I would say that a wire rack is required to make them perfect!
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I love asparagus and this recipe looks delicious. it is great for a healthy low calorie diet. I can’t wait to try it.
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What’s up it’s me, I am also visiting this web page daily,
this web site is really fastidious and the users are really
sharing fastidious thoughts.
“upchuck, 8 day old, moldy” Chefs, Beware!
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