Baked Asparagus Fries Recipes

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ASPARAGUS FRIES



Asparagus Fries image

Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon chili powder
1/2 teaspoon kosher salt
Zest of 1 lime
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
1 tablespoon seafood seasoning, such as Old Bay
Vegetable oil, for frying
1/2 cup mayonnaise
Zest and juice of 1 lemon
1 small clove garlic, grated
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 cup lager, chilled
1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
Kosher salt and freshly ground black pepper

Steps:

  • For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
  • For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
  • Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
  • Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
  • Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

Provided by swedishmilk

Categories     Side Dish     Vegetables     Asparagus     Baked

Yield 4

Number Of Ingredients 7

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  • Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g

ASPARAGUS FRIES WITH GARLIC AIOLI



Asparagus Fries with Garlic Aioli image

A healthier alternative to conventional french fries, these asparagus fries are baked and offer more fiber, vitamins, and minerals.

Yield 4 servings

Number Of Ingredients 13

For the asparagus:
1 pound fresh asparagus
7 ounces panko breadcrumbs
1 teaspoon ground black pepper
For the vegan egg:
2 tablespoons flaxseed meal
7 teaspoons water
For the aioli sauce:
1 cup Hellmann's® Carefully Crafted Dressing and Sandwich Spread
3-4 garlic cloves, minced
2 teaspoons fresh parsley, finely chopped
1 teaspoon extra-virgin olive oil
¼ teaspoon salt

Steps:

  • In a small bowl, add the flaxseed meal and water and with a spoon, stir until combined. Let it sit until thickened, about 3-5 minutes. In the meantime, combine the aioli ingredients in a small bowl. Set aside.
  • Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
  • On a flat plate, combine the panko breadcrumbs, salt, and pepper.
  • Dip each asparagus spear in the vegan egg mixture until thoroughly coated, then dip in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing spears about 1 inch apart on baking sheet.
  • Bake for 15 minutes. To finish the fries, set the broiler to high and broil the asparagus for 2-3 minutes, turning once on each side until golden brown and crispy. Remove asparagus fries from oven and serve immediately with the prepared garlic aioli.

ASPARAGUS FRIES & BACONNAISE



Asparagus fries & baconnaise image

Try these crunchy asparagus tips, coated in breadcrumbs and roasted to perfection. Serve with our smoky, creamy bacon mayonnaise for a spring starter

Provided by Barney Desmazery

Categories     Side dish, Starter

Time 55m

Number Of Ingredients 11

2 bunches of asparagus , you want about 20 spears in total
plain flour
3 eggs
50g parmesan , finely grated
50g panko breadcrumbs
4 tbsp olive oil
250g smoked streaky bacon
2 tbsp sunflower oil , plus extra to top up
1 egg , plus 1 egg yolk (from above)
1 tbsp mustard
1 tbsp cider vinegar

Steps:

  • Separate one of the three eggs for the asparagus. Put the white in a bowl with the remaining two eggs, beat with a fork and set aside until needed. Now, make the baconnaise. Chop the bacon as finely as possible. Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp. Sit a metal sieve over a jug and tip the bacon into the sieve - you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
  • Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture - first a drop at a time, then gradually quicker when it starts to come together. (You can also make this in a mini chopper, by blitzing the egg and mustard then slowly adding the oil with the blade running.) Once you have a thick mayonnaise, add the vinegar and chopped bacon, and season to taste. Can be made up to three days ahead and kept in the fridge.
  • For the asparagus, snap off or trim the woody ends (save for making stock or soup). Get out three shallow dishes and tip the flour into one, the reserved beaten eggs into another, and the parmesan and breadcrumbs into the third. Dip the asparagus in the flour, then the egg, then the cheesy breadcrumbs, and put on a plate. Can be prepared the day before, covered and kept in the fridge.
  • Heat oven to 220C/200C fan/ gas 7. Drizzle the oil over a baking tray (a sturdy Swiss roll tin is ideal) and heat in the oven. Once the oil is hot, carefully lay the asparagus spears in it, then turn them. Make sure they are in one layer, then roast for 20 mins, turning halfway through, until the crumbs have browned to a crisp coating. Leave until just cool enough to pick up, then serve with the baconnaise for dipping.

Nutrition Facts : Calories 801 calories, Fat 70 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium

CRISPY BAKED ASPARAGUS FRIES RECIPE - (4.5/5)



Crispy Baked Asparagus Fries Recipe - (4.5/5) image

Provided by á-10847

Number Of Ingredients 6

1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees. Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper. Place the asparagus on a wire rack on a baking sheet and bake until golden brown, about 7-13 minutes.

BAKED ASPARAGUS



Baked Asparagus image

This baked asparagus side dish is so easy to make, yet it provides a variation to the usual vegetables. Try different varieties of olive oil, such as roasted garlic, or basil olive oil. I have also added garlic (fresh, minced in jar or garlic powder). I often use this method to cook broccoli florets with delicious results.

Provided by Leilani

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb asparagus
olive oil
1 tablespoon toasted sesame seeds
salt and pepper
1 lemon

Steps:

  • Break off ends of asparagus stalks.
  • Put in baking pan or dish.
  • Drizzle olive oil over asparagus (amount to liking).
  • Add salt and pepper to taste.
  • Spritz it with fresh lemon juice.
  • Finally, sprinkle sesame seeds on top of asparagus.
  • Bake at 375 degrees for (about 12 minutes-depending on thickness of stalk) or until fork tender.
  • Serve with lemon wedges.

Nutrition Facts : Calories 49.2, Fat 2, SaturatedFat 0.3, Sodium 16.6, Carbohydrate 6.9, Fiber 3.2, Sugar 1.8, Protein 3.5

OVEN-BAKED ASPARAGUS



Oven-Baked Asparagus image

I like to use recipes that call for fresh produce I've grown in my garden. Here's a simple way to make baked asparagus to bring out the flavor while maintaining that bright green color. -Robert Foust, Indianapolis, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 3

1 pound fresh asparagus, trimmed
2 tablespoons butter
Salt and pepper to taste

Steps:

  • Preheat oven to 350°. Place the asparagus on a large piece of heavy-duty aluminum foil. Dot with butter. Bring edges of foil together and seal tightly; place foil packet on a baking sheet. Bake until crisp-tender, 25-30 minutes. Carefully open foil to allow steam to escape. Season with salt and pepper.

Nutrition Facts : Calories 64 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

DEEP-FRIED PARMESAN ASPARAGUS FRIES



Deep-Fried Parmesan Asparagus Fries image

Asparagus is too healthy for you, let's trash it up!

Provided by Brian Genest

Categories     Veggie Fries

Time 55m

Yield 6

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons ground paprika
2 tablespoons garlic powder
1 tablespoon baking powder
1 tablespoon salt
2 large eggs
1 cup buttermilk
2 cups Italian-seasoned bread crumbs
½ cup grated Parmesan cheese
1 bunch fresh asparagus, trimmed
1 cup peanut oil for frying, or as needed

Steps:

  • Mix together flour, paprika, garlic powder, baking powder, and salt in one bowl, eggs and buttermilk in another, and bread crumbs and Parmesan cheese in a third.
  • Coat each asparagus stalk in the flour blend, dunk into the egg mixture, then roll in the bread crumbs. Transfer to the refrigerator and let them rest for 30 minutes; this will help the breading stick during frying.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry asparagus in the hot oil, working in batches as needed, until breading is golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain excess grease. Serve hot.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 67.7 g, Cholesterol 69.5 mg, Fat 10.4 g, Fiber 5.1 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 2151.9 mg, Sugar 5.9 g

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