These roasted low carb asparagus fries are ridiculously tasty! And easy to make, too – watch the recipe video tutorial!
But this is the first time I have used them to make vegetable fries – and the flavors really work with this asparagus recipe! Let me know what you think!
Watch the video tutorial or scroll down for the full instructions and printable recipe card!
How to Make Low Carb Asparagus Fries
Crush the pork rinds to a breadcrumb consistency. A food processor would do this job within seconds, but until the day comes when I don’t have to do the dishes myself, I am content with placing them in a bag and manually breaking up the pork rinds with a rolling pin!
The finer they are crushed the better – it takes a little while but you can do this while the oven is preheating. Add grated Parmesan and onion powder to the bag, then shake to mix. Spread the mixture out onto a plate. Beat an egg and pour it out onto a separate plate. Place a rack over a baking tray and the assembly line is ready!
Snap off the woody stalk from each asparagus spear, roll it in the egg then press it into the pork rind mixture. Place it on the baking rack. Roast for 7-8 minutes until the coating is starting to brown and the asparagus is cooked.
Serve as a side dish to grilled chicken or a pork chop. Or it works great as a party food or appetizer if you can serve it immediately – it just needs some sour cream for dipping!
You can serve these low carb asparagus fries as an appetizer, snack, or side dish! Looking for appetizers? Don’t miss my giant list of low carb appetizers!
Low Carb Asparagus Fries
yield: 2 SERVING Sprep time: 10 MINUTES cook time: 10 MINUTE Stotal time: 20 MINUTES
These roasted low carb asparagus fries are ridiculously tasty! And easy to make, too – watch the recipe video tutorial! Gluten free and keto recipe.
- 1½ oz pork rinds, pork skins
- ¼ cup grated Parmesan
- ½ tsp onion powder
- 1 egg, beaten
- 16 asparagus stalks, woody ends trimmed
- sour cream, optional – to serve
- Preheat the oven to 425F.
- Place the pork rinds in a bag and crush to a fine powder. Add the cheese and onion powder, shake to mix.
- Pour the mixture onto a plate. Pour the beaten egg onto a separate plate.
- Roll each asparagus stalk in the egg, then in the pork rind mixture. Place on a rack set on a baking tray.
- Bake for 7-8 minutes until the asparagus is cooked through. Serve immediately, with sour cream if desired.
4g net carbs per serving (half the recipe)