1 pound asparagus, cleaned and bottom ends trimmed
3 large egg whites
1 1/2 Tablespoons low-fat mayonnaise
1 1/2 cups Panko breadcrumbs, lightly crushed
2 Tablespoons chopped flat-leaf parsley
1/2 cup shredded Parmesan cheese
Cooking spray
Instructions
MAKE THE AIOLI-
Preheat the oven to 400ºF.
Slice the top one-third off the head of garlic.
Place the bottom portion on a piece of foil,
drizzle it with olive oil, and season it with
salt and pepper. Place the top portion back on
the head of garlic and crumple the foil to
create a sealed packet. Roast the garlic for 30
minutes or until it has softened. (See this
recipe for Roasted Garlic Macaroni and Cheese
for additional step-by-step photos for roasting
garlic.)
Remove the roasted garlic from the oven and
squeeze the cloves into a medium bowl. Add the
mayonnaise and lemon juice, mashing with a fork
until combined. Season the aioli with salt and
pepper to taste. Cover with plastic wrap and
store in the fridge until ready to serve.
MAKE THE ASPARAGUS-
Reduce the oven to 375ºF. Line a baking sheet
with parchment paper.
In a shallow baking dish, whisk together the
egg whites with the mayonnaise. (The mayo helps
the eggs adhere to the asparagus.)
In a separate shallow baking dish, combine the
Panko breadcrumbs, chopped parsley and Parmesan
cheese.
Dip each asparagus spear in the egg mixture
until it's thoroughly coated then dredge it 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
them about 1 inch apart on the baking sheet.
Lightly spray the asparagus with cooking spray
and bake them for 15 to 20 minutes until golden
brown and crispy.
Remove the asparagus fries from the oven and
serve them immediately with the prepared
roasted garlic aioli.
Originally Submitted
3/1/2020
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