Photo of Crispy Asparagus Fries by WW

Crispy Asparagus Fries

3
Point(s)
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Fine cornmeal combines with grated Parm for a light (gluten-free) coating that crisps in the oven. Choose medium-thick asparagus for best results–not pencil-thin or super-fat. The lemony dipping sauce gives slight aioli vibes, with a softer allium punch from scallions (instead of garlic).

Ingredients

Cooking spray

1 spray(s)

Grated Parmesan cheese

¼ cup(s)

Yellow cornmeal

3 tbsp(s)

Egg white(s)

1 egg white(s), lightly beaten

Uncooked asparagus

1 pound(s), trimmed

Table salt

¼ tsp(s)

Light mayonnaise

¼ cup(s)

Lemon zest

1 tsp(s)

Fresh lemon juice

1 tsp(s)

Uncooked scallion(s)

1 tbsp(s), or chives, chopped

Instructions

  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
  2. In a large, shallow casserole dish or pie plate, combine the cheese and cornmeal. In another large, shallow casserole dish or pie plate, place the egg white. Add the asparagus to the egg white, and toss gently to coat (you can rub the egg white onto the spears to coat them). Transfer the asparagus, a few spears at a time, to the cheese mixture and toss well to coat.
  3. Arrange the coated asparagus on the prepared pan. Coat the asparagus with cooking spray; sprinkle evenly with the salt. Bake at 425°F until lightly browned and crisp-tender, 13 to 15 minutes. Let the asparagus stand for a few minutes before serving (they will crisp up more).
  4. While the asparagus cooks, in a small bowl, stir together the mayonnaise, lemon zest, and lemon juice until smooth. Stir in the scallions. Serve the sauce with the asparagus.
  5. Serving size: one-fourth of the asparagus and 1 tbsp sauce