Go Back
Amberly Vahn

Crispy Parmesan Herb Asparagus Fries

These Parmesan Herb Asparagus Fries are a deliciously crispy snack, perfect for dipping in creamy Greek yogurt ranch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Group: For the Asparagus Fries
  • 1 lb. fresh asparagus (medium thickness, about 25 spears)
  • ½ cup all-purpose flour
  • 1 large egg
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • Olive oil spray or extra virgin olive oil for drizzling
Group: For the Creamy Greek Yogurt Ranch
  • 1 cup Greek yogurt (preferably full-fat for creaminess)
  • 1 Tbsp. buttermilk (for a hint of tang)
  • 1 tsp. garlic powder
  • ½ tsp. dried dill
  • ½ tsp. onion powder
  • Salt and pepper to taste

Equipment

  • Oven
  • Parchment-lined baking sheet
  • Bowls for dredging

Method
 

  1. Preheat your oven to 425°F (220°C). Wash and trim the asparagus, snapping off the tough ends.
  2. Set up your dredging station: in one bowl, place the flour; in another, beat the egg; and in a third, combine panko breadcrumbs with Parmesan, Italian seasoning, garlic powder, salt, and pepper.
  3. Coat each asparagus spear in flour, dip in egg, then roll in panko mixture. Place on a parchment-lined baking sheet.
  4. Spray or drizzle olive oil on the coated spears and bake for 12-15 minutes until golden brown and crunchy.
  5. While baking, make the dip by whisking together Greek yogurt, buttermilk, garlic powder, dill, onion powder, salt, and pepper.
  6. Serve hot with the creamy Greek yogurt ranch dip.

Notes

Make Ahead: You can prepare the asparagus fries up to the baking stage and store them in the fridge for a few hours before baking.
Storage: Store leftover asparagus fries in an airtight container in the fridge for up to 2 days.