crispy asparagus fries – cheese crusted and oven-baked

Asparagus fries are my new favourite healthy junk food. They’re amazing! Juicy asparagus – the spears have to be as fresh as possible – crispy coated in cheese then baked in the oven. None of that nasty deep fryer fat to lay on the calories. The egg and cheese/panko mixture weld together forming a gorgeous crust that allows the asparagus to cook without becoming dry and woody.

The next month is going to be super busy as Ralph and I get ready to move to our farm for the summer, she writes as – wait for it – another blizzard is about to descend upon the eastern coast of Canada! I may be delusional but I intend to stick to our schedule and begin the process of packing and buttoning things up here on Carmarthen St.

We’ll be hosting several dinner parties for friends that we won’t be seeing again until next fall and I’m hosting book-club in the city this year. All that said, I’ll be sharing some of the new recipes I’ve developed and some that I’ll be copying but putting my spin on. The crispy asparagus fries recipe is the beginning of the reveal…

Crispy Asparagus Fries
Preheat oven 425*F

1 pound asparagus, trimmed
2 eggs, lightly beaten
½ cup panko breadcrumbs
½ cup parmigiano reggiano (parmesan), grated
½ teaspoon sea
Freshly ground pepper, to taste


  • Mix panko crumbs, grated parmesan, salt and pepper on a plate.
  • Place the asparagus spears in the beaten eggs.
  • One by one, coat them in the panko, parmesan, salt and pepper mixture.
  • Place the asparagus in a single layer, on a wire rack, on a baking sheet.
  • Bake until golden brown, about 13 – 15 minutes.
  • Serve immediately by themselves or with your favourite dipping sauce.

THE LOVE: Use the freshest asparagus that you can find. If the spears look dehydrated at all your ‘fries’ will be tough and dry!

click here for printable recipe

one year ago: coconut cream pie 

two years ago: maple pudding

Thanks for reading.

  • Ralph

    Great tasty treat ………………………………………………..!

    • Michelle

      Ralph you have an adorable way of using punctuation!

  • Lola Boyles

    I always bake my Asparagus, this recipe will be a special treat!! Many thanks for all your luscious recipes

    • Michelle

      Hi Lola, my pleasure!

  • Marijean Day

    Please remember to always include a gluten free substitute in all your recipes for all the numerous celiacs out there

    • Michelle

      Hi Marijean, I’m afraid that I don’t have any experience cooking gluten free. Please feel free to send me your suggestions for substitutes whenever you like here in the comment section. I’d love to have them. Thanks for reading.

  • Annoyed

    Generally celiacs are more familiar with the requisite substitutes than a non-gluten free blogger. Should she also include substitutes for diabetics? What about those on sodium reduced diets? Diverticulitis? Where does she stop?

    • Michelle

      Hi Annoyed! Love your name…don’t be annoyed. I can only imagine how frustrating any kind of dietary restriction would be to someone reading food blogs. However, I would not be comfortable suggesting substitutions because I don’t have the necessary expertise to do so. Thanks for your concern.

  • Dennis

    Can’t wait to try these, well yes I can after I get back from sunny Mexico

    • Michelle

      Lucky you! We’re having a blizzard…

  • pamela crossman

    I do these as well but I also make fennel bites, zucchini sticks and mushrooms.

    • Michelle

      The fennel bites sound interesting!

  • Gonna try this tomorrow Michelle. Love asparagus

    • Michelle

      It’s really easy and deelish!