Getting my kids to eat veggies is nothing short of a challenge.  Usually I have to hide pureed veggies in their meals because if they see something green on their plate they are none too impressed.  Then I made Zucchini Chips and low and behold they ate them all up!  I had some asparagus in the fridge that I needed to use up and I thought I would use the same principle from the zucchini chips and see if I could get them to eat something as green as asparagus.  We called them “Super Spears” and they loved them!  Next time I’ll make twice as many cause they were so good that I didn’t really want to share!



  • 1 bunch of asparagus (mine had about 20 spears)
  • 1/4 cup Homemade Breadcrumbs
  • 1/4 cup grated parmesan cheese (optional)
  • heaping 1/2 cup whole wheat flour
  • 1 cup cold milk (I used oat milk)
  • 1 tsp apple cider vinegar
  • 1 lemon, cut in half (optional)


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with non stick foil and set aside.
  3. Throughly clean the asparagus under cold water (sometimes the tips can have sand particles in them so make sure you wash the tips really well) and snap off the tough ends of each asparagus spear.
  4. In a shallow bowl (make sure the bowl is long enough that you can fit the asparagus in it) add the flour, milk and vinegar.  Gently stir to combine.
  5. Add the breadcrumbs (and cheese if using) to a shallow bowl or plate.
  6. Dip each asparagus spear in the flour mixture, then roll in the breadcrumbs and place each covered spear on your baking sheet and make sure none of them are touching.
  7. Bake for 15 minutes, or until golden brown and crispy.
  8. For extra crispy spears bake for 10 minutes at 425 degrees and then broil on high for 3-5 minutes.
  9. For an optional topping try drizzling some lemon juice use over top the asparagus spears.

Nutritional Info:

Makes 2 servings.

Serving size about 10 spears.

Nutrients per serving:  Calories: 234, Cal. from Fat: 31.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 47g, Fiber: 5.5g, Sugars: 10g, Protein: 8g, Sodium: 448mg, Chol: 0mg


The asparagus crisps are best eaten right away.  You can store leftovers in the fridge and reheat them in the oven and they still taste pretty good.

If you follow a gluten free diet make sure to use gluten free bread when making your Homemade Breadcrumbs.

I made these without the parmesan cheese and thought they were perfect.  Honestly I think they would be too cheesy with any extra added in.

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