How To Make Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch
Feast on these deliciously crispy and flavorful asparagus fries coated in herb-cheese panko, baked until golden, and served with creamy Greek yogurt ranch!
Serves:
Ingredients
- 1lbasparagus
- ½cupflour
- 2eggs
- 1cuppanko
- 1tspMcCormick® Garlic Powder
- ½cupparmesan cheese,grated
- ½tspMcCormick® Parsley
- ½tspMcCormick® Oregano Leaves
- ¼tspMcCormick® ground black pepper
For Creamy Greek Yogurt Ranch Dip:
- ½cupplain Greek yogurt
- 1tspMcCormick ® dried dill weed
- 1clovesmall garlic
- 3tbspolive oil
- 2tbspparmesan
- salt and pepper,to taste
Instructions
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Preheat oven to 425 degrees F.
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Lightly grease a baking sheet with nonstick spray or line with parchment paper. Set aside.
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Trim the bottoms of the asparagus.
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In 3 shallow dishes, add the flour, eggs, and in the last shallow dish, add the panko, garlic powder, parmesan cheese, parsley, oregano, and pepper.
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Add the asparagus to the flour, then dredge in the egg, and lastly coat in the panko.
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Line in a row on the baking sheet.
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Bake for 10 to 12 minutes or until the tops are lightly brown and the edges are crispy.
Creamy Greek Yogurt Ranch Dip:
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In a food processor, add the Greek yogurt, dill weed, garlic, olive oil, and parmesan.
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Pulse until smooth and salt and pepper to taste.
Nutrition
- Calories: 254.18kcal
- Fat: 13.93g
- Saturated Fat: 4.77g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.63g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 20.30g
- Fiber: 2.45g
- Sugar: 2.76g
- Protein: 12.99g
- Cholesterol: 67.05mg
- Sodium: 368.37mg
- Calcium: 254.44mg
- Potassium: 220.35mg
- Iron: 2.48mg
- Vitamin A: 84.88µg
- Vitamin C: 4.58mg
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