My husband is not a fan of asparagus. He’s eaten maybe 2 stalks in his entire life. Last night, in one evening, I was able to get him to eat 3. All at the same time. I kinda felt like a miracle was taking place. And it was all thanks to this delicious recipe for Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip from the awesome blog In Sock Monkey Slippers. Her blog is full of delicious recipes, (one particularly amazing one for carnitas that I’ll be sharing later), and if you haven’t checked it out, I recommend you add it to your list! This recipe is a super quick and super easy recipe for asparagus fries that are a great side dish to burgers or grilled..well, pretty much anything. They come out of the oven nice and crispy, and the dipping sauce is delicious! These were a great replacement for french fries, and they make you feel much better after!
Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip, from In Sock Monkey Slippers
- 1 bunch of asparagus
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
lemon herb sriracha dip
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (If you’re not a dill lover, use half or less)
- 1 clove garlic, minced
- 2 teaspoons Sriracha (You can also use any garlic chili sauce you may have..I didn’t feel like buying a bottle of sriracha just for this)
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
1. Preheat oven to 425°F. Line a baking sheet with parchment paper. In a skillet over medium-low heat, toast the panko breadcrumbs until lightly golden. (Watch these closely to make sure they don’t burn!) Transfer to a large plate and add salt. Toss to combine.
2. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a “work station” with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet. Make sure you’re using large plates so you can easily roll the asparagus around.
3. To bread the asparagus: First roll an asparagus spear in flour, then egg was, and then panko crumbs – pressing to adhere. Repeat with remaining asparagus.
4. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy.
5. While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine. The sriracha can be spicy, so test as you go and omit if you don’t like spice!