Get ready to transform ordinary asparagus into a crispy, tangy sensation that will make vegetable lovers and picky eaters alike beg for seconds! These Lemon Dijon Crusted Asparagus Fries are not your average side dish - they're a game-changing recipe that turns healthy greens into an irresistible, crunchy delicacy that'll have everyone at the table asking for the recipe. Imagine perfectly crisp asparagus spears with a zesty Dijon coating and a golden Parmesan breadcrumb exterior that delivers maximum flavor and texture in every single bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb asparagus, trimmed
- 1/4 cup Dijon mustard
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Wash the asparagus spears thoroughly and trim off the tough woody ends by gently bending each spear until it naturally breaks at its natural separation point.
- In a shallow bowl, whisk together Dijon mustard, lemon juice, and lemon zest until well combined, creating a flavorful coating for the asparagus.
- In another shallow dish, mix breadcrumbs, grated Parmesan cheese, salt, and black pepper to create the crispy exterior coating.
- Dip each asparagus spear first into the Dijon mustard mixture, ensuring it's evenly coated, then roll in the breadcrumb mixture, pressing gently to help the coating adhere.
- Arrange the coated asparagus spears in a single layer on the prepared baking sheet, ensuring they are not touching each other for maximum crispiness.
- Bake in the preheated oven for 12-15 minutes, turning once halfway through, until the asparagus is tender and the coating is golden brown and crispy.
- Remove from the oven and let cool for 2-3 minutes before serving to allow the coating to set and prevent burning.
- Optional: Garnish with additional lemon zest or serve with a side of extra Dijon mustard or aioli for dipping.
Tips
- • Always choose fresh, firm asparagus spears with tight, compact tips for the best texture and flavor. • Pat the asparagus dry before coating to help the mustard and breadcrumb mixture adhere more effectively. • For extra crispiness, use panko breadcrumbs instead of traditional breadcrumbs. • Don't overcrowd the baking sheet - give each asparagus spear space to ensure even browning and crispiness. • Use a digital meat thermometer to check that the internal temperature reaches about 145°F for perfectly cooked asparagus. • For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free breadcrumbs. • Serve immediately after cooking to maintain the crispy exterior and optimal temperature.
Nutrition Facts
Calories: 107kcal
Carbohydrates: g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: mg
