Should I blanch the asparagus before roasting?

No, there's no need! You'll roast it for 10-13 minutes which is enough time to cook the asparagus well. If you blanched it, it would be overcooked.

Can I freeze the fries?

No, I don't recommend it. They won't be as crispy after defrosting, they're best eaten fresh.

Can I make them vegetarian or vegan?

You can omit the parmesan to make the fries vegetarian but the eggs play a vital part in making the coating crispy. You can try using a vegan egg alternative but I can't guarantee it will work.

Can I make them in an air fryer?

Yes! You can cook them in an air fryer just like you would potato fries. I don't own an air fryer so I can't comment on the time and temperature but it can definitely be done. Just make sure the asparagus fits and each spear has enough space to crisp up.

Oven-Baked Asparagus Fries

Description

These Asparagus Fries are a great alternative to regular fries. They're oven-baked, extra crispy, and easy to make.

Ingredients

Units Scale

1 lb asparagus spears
1/2 cup flour (I used a gluten-free blend)
2 eggs
3/4 cup breadcrumbs (panko or regular)
1/4 cup grated parmesan cheese
1/2 tsp garlic granules or powder
1/2 tsp onion granules or powder
1/4 tsp paprika powder
1/4 tsp smoked paprika (optional)
1/4 tsp fine sea salt
1/4 tsp pepper
Avocado oil in a spray
Dip: House Sauce, ketchup, or other dipping sauce

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Instructions

Preheat your oven to 425F (220C). Line one or two large baking sheets with parchment paper.
Snap off the woody ends of the asparagus by holding the spear on each end. It will snap in the spot where the good asparagus ends and the dry part begins.
Add the flour to a large plate or a low bowl and whisk the egg in another one. You want them to be wide enough to fit the whole asparagus spears.
In a third plate or bowl, mix together the breadcrumbs, parmesan, garlic, onion, paprika, smoked paprika, sea salt, and pepper.
Dip each spear into the egg mixture first using a fork, drip any excess off, then move it over to the flour and coat lightly, then the egg again, and lastly the breadcrumb mixture. Be sure to drip off the egg well every time. If the breadcrumbs get too wet, they won’t stick to the asparagus as well. You want to press them onto the asparagus rather than rolling the asparagus around the bowl too much.
Add the asparagus to the prepared baking sheet with enough space in between each spear.
Roast the asparagus for 10-13 minutes or until slightly golden and crispy.
Repeat with more asparagus if they all didn’t fit on one baking sheet. Keep the cooked asparagus on a large plate while you finish cooking the rest. Try not to overlap them too much while they cool so they don't lose their crispiness.
Serve with house sauce or any dipping sauce of your choice.

Notes

Nutritional info is counted without any dipping sauce and is only an estimate. If you’d like to see nutritional information on the dipping sauce, head over to that recipe linked above.

Storing: Store any leftovers in an airtight container in the fridge for 2-3 days. Eat cold or warmed up in the oven at 350F.