Steps

• Step 1

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 2

  Spread the panko breadcrumbs out on a parchment-lined sheet and toast on the Traeger until golden brown, about 5 minutes. Let the panko cool, then mix with parmesan cheese, onion powder, garlic powder, salt and pepper in a shallow bowl or dish.

  Ingredients

  • 1 Cup panko breadcrumbs

  • 1/2 Cup shredded Parmesan cheese

  • 1 Teaspoon dried oregano

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon onion powder

  • 1/4 Teaspoon garlic powder

  • 1/4 Teaspoon freshly cracked black pepper

• Step 3

  Whisk together eggs and 2 tablespoons water in a shallow bowl.

  Ingredients

  • 2 Large eggs

  • 2 Tablespoon water

• Step 4

  Put the flour in a separate shallow bowl and arrange the flour, egg, and panko dishes on the counter to prep the asparagus.

  Ingredients

  • 1/2 Cup all-purpose flour

• Step 5

  Roll each spear of asparagus in the flour first, then the egg mix, and lastly the panko breadcrumb mixture. Cover the entire spear on all sides.

  Ingredients

  • 1 Bunch asparagus, ends trimmed

• Step 6

  Lay breaded spears onto a large baking sheet covered with parchment paper. Place the baking pan on the Traeger and cook the asparagus for 15 to 20 minutes, or until the asparagus is golden brown and cooked to a tender crispness. Turn the asparagus spears over halfway through the cooking time to brown the other side.

• Step 7

  Balsamic Mayo: Reduce the balsamic vinegar in a saucepan on the stovetop over medium heat until the vinegar gets thick and syrupy, about 10 to 15 minutes. In a small bowl, stir together the reduced vinegar, mayonnaise, black pepper and a pinch of salt or more to taste. Serve balsamic mayo with the warm asparagus fries. Enjoy!

  Ingredients

  • 1/2 Cup high-quality balsamic vinegar

  • 1 Cup mayonnaise

  • 1 Pinch Salt

  • 1/4 Teaspoon freshly cracked black pepper