Serves 4 to 6
We brainstormed so many different ways to make a fry that wasn’t, well, fried. These were the hands-down winners because they don’t hide the vegetable itself, yet they have that all-important crunch that kids love. Gia’s son completely fell for them, so much so that whenever she makes them, she makes an extra batch for snacking on.
1½ cups panko bread crumbs
2 tablespoons canola oil, plus more for greasing
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup grated Parmesan cheese
1 large egg
½ cup buttermilk
½ cup all-purpose flour
1 pound medium asparagus spears, tough ends removed
Creamy Dijon mustard, for serving
Preheat the oven to 450°F. Lightly grease a wire rack with canola oil and set it over a baking sheet.
In a shallow bowl, toss the bread crumbs with the 2 tablespoons canola oil, garlic powder, salt, and pepper until well coated; stir in the cheese. In a second shallow bowl, whisk together the egg and buttermilk. Spread the flour in a third shallow bowl. Roll each asparagus spear in flour, then in the egg mixture, letting any excess drip off, and then coat with bread crumbs, pressing gently to adhere.
Arrange the spears on the wire rack and bake until golden brown, about 15 minutes. Serve with a side of Dijon mustard.