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Asparagus fries with lemon aioli recipe

asparagus fries recipe

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Egg whites and panko breadcrumbs make our recipe for baked asparagus fries super light and crispy—no heavy breading or oily finish!
Course side dishes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 -6 servings
Calories 179
Author Cheryl Najafi


lemon herb aioli

  • 1/2 cup mayonnaise
  • 1 tsp garlic minced, about 1 large clove
  • 1 Tbsp fresh basil leaves chopped, or 1 tsp dried basil
  • 1 tsp fresh dill chopped, or 1/2 dried dill weed
  • 2 tsp fresh parsley chopped, or 1 tsp dried parsley flakes
  • 1 Tbsp lemon juice
  • 1/2 tsp lemon zest

asparagus fries

  • 1 bunch asparagus
  • 1/2 cup panko breadcrumbs plain
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp cayenne pepper optional
  • 2 egg whites beaten


  • Stir all ingredients for lemon herb aioli together in a small bowl until well combined. Cover with plastic wrap and refrigerate to allow flavors to combine until ready to serve.
  • Preheat oven to 425 degrees and spray a baking sheet with cooking spray. Trim the tough ends from the bottom of the asparagus and set aside. Combine breadcrumbs, Parmesan cheese and cayenne pepper on a large plate or pie pan then add beaten egg whites to a second plate or pie pan.
  • Dip each asparagus spear into beaten egg white and then dredge in the breadcrumb mixture. Place in prepared baking dish and repeat with remaining asparagus spears.
  • Lightly spray tops of the asparagus with cooking spray and bake for 6–10 minutes depending on thickness of asparagus and desired tenderness. Remove from oven and transfer to serving platter. Serve with lemon herb aioli on the side for dipping. Enjoy!


Be sure to space asparagus as far apart as possible for best browning.


Calories: 179kcal | Carbohydrates: 15g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 467mg | Potassium: 269mg | Fiber: 3g | Sugar: 2g