Lemon Asparagus Fries

Baked asparagus dredged in lemon oil and a ginger coating

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 20 stalk Asparagus
  • 1 1/2 teaspoon Lemon Infused Olive Oil
  • 1/2 cup Kara-age Mix (or Panko)
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Lemon Zest


To Oven Bake:
Preheat oven to 425 degrees.

Wash asparagus and snap off bottom ends. Lay out on non-stick baking pan. Drizzle with olive oil. Into gallon zip lock bag, pour in kara-age mix. Place in asparagus and dredge in mixture until all spears of asparagus are coated. Lay out on baking pan and bake in hot oven until coating begins to brown, about 7 minutes. Asparagus should be fork tender.

Devour while warm, and season with sea salt and lemon zest if you would like.

To Fry:
Preheat 2 Tbsp olive oil in non-stick skillet on high heat. Prepare asparagus as described above. When oil is hot, drop in each spear and allow to fry until golden brown – about 60 seconds each side. All to drain on paper towels. Season with sea salt and/or lemon zest. Devour while warm.

Serves 4


This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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One Response to Lemon Asparagus Fries

  1. Denise says:

    I made these on the 4th of July to go with all of the salads and they are fantastic! So easy and delicious. Thanks Megan!

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