I recently discovered my new favorite way to enjoy asparagus: baked asparagus fries. They turn out perfectly crunchy and pair wonderfully with marinara sauce. Other dips like ranch or a lemon-garlic sauce would also be delicious. Since I already make baked zucchini fries, trying the same approach with asparagus was a natural next step. These are quick to prepare, a fun way to eat your vegetables, and a healthier alternative to deep-fried versions. Serve them as a side for lunch or dinner, or offer them as a light appetizer. All you need is a bunch of fresh asparagus, flour, an egg, bread crumbs, Parmesan cheese, and a bit of salt and pepper.
This weekend is the Nike Women’s Marathon in San Francisco, and it sold out incredibly fast—about 20,000 runners will participate. I was disappointed I missed the registration window because I’d finally convinced myself I could do it. My relationship with running has evolved over time. In P.E. class it was my least favorite activity, and in high school I kept telling myself I wasn’t born to be a runner. In college, running became more of a love-hate relationship: I loved the solitude and fresh air, but my body resisted. I couldn’t run more than a mile without stopping. Gradually, with persistence, I improved and managed to run farther. Over time my body began craving runs, and when I skipped them I felt off. Now I genuinely enjoy running—after training I got much better and it’s become essential “me” time (next to baking!). Running helps relieve stress and anxiety, which is especially useful during grad school. One of my long-term goals is to complete a half-marathon, and maybe a full marathon someday. There’s one in San Francisco next February—perhaps I’ll sign up then.
Good luck to everyone running in the marathon this weekend! XoXo
- Bunch of fresh organic asparagus
- 1 egg
- 1/4 cup flour
- 1/2 cup plain bread crumbs
- 1/4 cup Panko bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper
- Preheat the oven to 375°F (190°C).
- Wash and dry the asparagus thoroughly, then trim off the tough ends.
- Once fully dry, lightly coat each asparagus spear in flour. The flour may not stick perfectly—use your fingers to press it on so each piece has some flour coverage.
- On a large plate, combine the bread crumbs, Panko, Parmesan, salt, and pepper.
- Beat the egg with a fork on a separate plate, then pour it over the floured asparagus.
- Working one spear at a time, coat each piece in the egg (gloves can help keep things tidy), then roll it in the bread crumb mixture. Alternatively, place the egg-coated asparagus on the crumb mixture and sprinkle crumbs over the spear, patting to adhere before transferring to the baking sheet.
- Arrange the coated asparagus on a lightly greased baking sheet or one lined with parchment paper.
- If the crumbs become too wet and stop sticking, prepare a fresh batch of the crumb mixture on another plate and continue coating.
- Bake for 15–20 minutes, until the asparagus are golden brown and crispy.
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