Supreme Baked Asparagus Fries

Supreme Baked Asparagus Fries Mis En Place

Recipes in this Post

A few birthdays ago, my friend Adel took me out to a lovely dinner at one of the new restaurants at the Americana at Brand. We ordered asparagus as an appetizer. Boy, what a surprise that was. Those asparagus were dripping in melted butter and Parmesan, and just delicious. I wanted to make them at home.

I had forgotten about them until I saw something similar on Pinterest, and pinned them to my Recipes I Gotta Try board. When I looked at the recipe, I knew that I could improve it, and I did.

The original recipe calls for and egg wash and a dip in flour, then dipping in cheese and Panko bread crumbs. I’m sure they are delicious, but asparagus CRIES out for butter. Butter also makes an excellent coating to which a variety of things will cling, so I decided to forgo the egg and flour, and go with butter.

These asparagus spears were supreme, and that is why they are called Supreme Asparagus Fries. My recipe is for 6 spears per person, but if you have asparagus lovers, you might want to increase the recipe.

Recipe: Supreme Baked Asparagus Fries

Summary: These baked Supreme Asparagus Fries are simple to prepare, but will really bring out the “Wow!”

Supreme Asparagus Fries Mis En Place

Ingredients

  • 24 Asparagus Spears
  • 3 tablespoons butter melted
  • 3 tablespoons Parmesan
  • 2 tablespoons Panko Bread Crumbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions

  1. Preheat the oven to 350.
  2. Have ready a foil lined baking sheet.
  3. Mix the Parmesan, bread crumbs, garlic powder and paprika together in a bowl.
  4. Pour some of the mixture in a line on the baking sheet.
  5. Pour the melted butter into a long dish that is at least as long as the asparagus.
  6. Dip a few spears in the butter, then roll them around in the cheese mixture.
  7. Separate them out so they are in one layer.
  8. Continue doing this until all the asparagus have been coated.
  9. Drizzle any remaining butter on the asparagus, and put any remaining cheese mixture on top as well.
  10. Bake for about 5 to 10 minutes, or until the asparagus starts to brown. They should still be crisp, don’t let them get too soft.

Quick notes

You can use these as a side dish, or an appetizer, or just eat them out of hand!

Variations

If you want to make this completely vegan, you can omit the Parmesan and use olive oil. It will still be delicious!

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Calories: 147

Fat: 12 grams

Protein: 6 grams

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Supreme Asparagus Fries Mis En Place

Tagged , , , , , . Bookmark the permalink.

10 Responses to Supreme Baked Asparagus Fries

  1. Mabel Gambino says:

    My developer is trying to persuade me to move to .net from PHP.

    I have always disliked the idea because of the costs.
    But he’s tryiong none the less. I’ve been using Movable-type on several websites for about a year and am nervous
    about switching to another platform. I have heard good things about blogengine.net.
    Is there a way I can import all my wordpress posts into it?
    Any help would be greatly appreciated!

    • Adrienne Boswell says:

      I think your developer is right. PHP works on just about any server, but net requires an MS platform whose licensing can be cost prohibitive. Microsoft is also slow to change, witness the years it took for M$ to get CSS 2 even partially supported when others have moved on to CSS 3. PHP doesn’t have that problem. Go with PHP and WordPress.

  2. Jane says:

    What’s up, I log on to your new stuff on a regular basis. Your story-telling style is witty, keep doing what you’re doing!

  3. Denise says:

    I enjoy what you guys are usually up too. This sort of clever work and coverage! Keep up the terrific works guys I’ve incorporated you guys to our blog-roll.

  4. Sandra says:

    Thanks for posting this recipe, I’m always looking for new ways to cook my favorite vegetable.

  5. Catherine Tearson says:

    Do you mind if I quote a few of your articles as long as I provide credit and sources back to your web page? My blog site is in the exact same area of interest as yours and my visitors would truly benefit from some of the information you present here. Please let me know if this OK with you. Thanks a lot!

  6. Candice Domegian says:

    I always spent my half an hour to read this web-log’s posts daily along with a mug of coffee.

  7. Bill Gardener says:

    You certainly put a fresh spin on my favorite vegetable. Excellent stuff, just great!