I’m sorry I haven’t posted in a few weeks. It’s summer (well, almost), it’s busy, and between working 40 hours a week, trying to get my garden/yard in shape, spending a glorious weekend with my two daughters, and helping Mr. EN Airbnb a few of our rooms I am barely finding time to post. I vow to do better! Nevertheless – I just couldn’t let this recipe (like the 25 or so others I have taken photos of and never posted) got to waste. You must make these Parmesan Dill Asparagus Fries and make them today.
These asparagus fries are:
- low in calories
- high in fiber
- Crunchy, yummy, and cheesy
- Soooo good. Like I said – make them today!
Cooking Tips:
- Look for bright green or violet-tinged spears with firm stems. Make sure the tips are compact. Young, thin asparagus will not work well in this recipe. Choose spears of medium-thickness.
- Thoroughly dry the asparagus spears before dipping them in the egg wash. It will help them become more crispy.
- You can buy nutritional yeast in many grocery stores and health food stores. It’s vegan but it tastes like cheese. How cool is THAT? If you don’t have nutritional yeast add more Cornflake crumbs and grated Parmesan. If you don’t have fresh dill use 1 teaspoon dried dill weed.
What exciting and tasty new ways are you preparing fresh asparagus this week? We’re always looking for new recipes! Please drop me an email.
Peace, love and good eats; from our empty nest to yours.
Mr. ENs Take on This Recipe: “These will give MacDonald’s a run for their money! Even better with Ranch dressing.”
Trending in the EN Kitchen: Bobs Red Mill Nutritional Yeast
Parmesan Dill Asparagus Fries
Yield 4 servings
Ingredients
- 1 pound asparagus, washed, trimmed and dried
- 1 large egg, beaten
- ¼-1/3 cup corn flake crumbs or panko bread crumbs
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- 3-4 tablespoons grated Parmesan cheese
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon finely chopped fresh dill
- Optional – 1/8 teaspoon of salt
Instructions
- Preheat the oven to 425 F.
- Place the beaten egg in a shallow dish or bowl.
- In another shallow dish, combine the dry ingredients: corn flake crumbs or panko crumbs, nutritional yeast, garlic powder, Parmesan cheese, cayenne pepper, dill and salt, if using.
- Dip the asparagus spears into the beaten egg, then roll them in them topping.
- Place the coated asparagus on a baking tray and roast in the oven until golden brown, about 12-20 minutes, depending on the size of the spears).
Notes
- The nutrition analysis is for four servings but... Mr. EN and I usually eat two servings each.
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving | ||
|---|---|---|
Calories 96 | ||
% Daily Value | ||
Total Fat 3 g | 5% | |
Saturated Fat 1 g | 5% | |
Sodium 156 mg | 7% | |
Total Carbohydrates 11 g | 4% | |
Dietary Fiber 6.5 g | 26% | |
Protein 8 g | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Yum! Just made these for dinner. Love the crunch and very tasty