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Baked Asparagus Fries with a trio of dipping sauces. A trio of dipping sauces which include a bleu cheese sauce, sun dried tomato jam, and roasted garlic and lemon aioli. Baked Asparagus fries recipe with fun dipping sauces. Did you all have a good super bowl or puppy bowl? Madonna is scary, no? I’ve been seeing pictures of her from the Super Bowl, and it literally scares me. Nightmare scary. Anyway, asparagus fries are actually pretty neat. They are surprisingly crispy. Asparagus is one of my favorite green things to eat, and this is a new way I have never had them before. Pretty good. These would also make a good side dish. The trio of sauces you can serve with them are pretty bomb. My favorite thing about these are the little asparagus spear tops. Super cute.
♥ Teri

Baked Asparagus Fries with Three Dipping Sauces

Prep Time30 mins
Cook Time20 mins
Servings: 4
Calories: 937kcal

Ingredients

  • ½ cup sliced almonds
  • 1 cup panko breadcrumbs
  • 1 pound asparagus, ends trimmed and cut in half
  • ¾ cup all purpose flour
  • 2 eggs, lightly beaten
  • salt and pepper to taste
  • cooking spray

Dipping Sauces

    sun-dried tomato jam

    • 2 tablespoons extra virgin olive oil
    • 1 medium sweet onion, diced
    • 2 garlic cloves, minced
    • 2 tablespoons granulated sugar
    • 1 tablespoon honey
    • 2 cups sun-dried tomatoes
    • 2 teaspoons tomato paste
    • 1 tablespoon oregano, minced
    • 2 teaspoons thyme, minced
    • 1 teaspoon rosemary, minced
    • ½ cup red wine
    • 2 tablespoons sherry vinegar
    • 1 ½ cups water
    • salt and pepper to taste

    roasted garlic aioli

    • 1 egg yolk
    • 1 teaspoon Dijon mustard
    • 1 lemon, zested and juiced
    • ¼ cup salad oil or a light flavored oil like vegetable oil
    • ¼ cup extra virgin olive oil
    • 1 head roasted garlic, beaten to a paste
    • salt and pepper to taste

    bleu cheese sauce

    • ¼ cup light mayonnaise
    • ¼ cup light sour cream
    • ¼ cup crumbled bleu cheese
    • 2 tablespoons milk
    • 1 ½ tablespoons chives, thinly sliced
    • 1 teaspoon fresh lemon juice
    • salt and pepper to taste

    Instructions

    • Preheat oven to 375°F.
    • Place almonds and panko in a food processor and pulse until the almonds are finely ground and well mixed. Pour mixture into a shallow dish.
    • Dredge cut asparagus spears in flour and shake off excess (not much flour will stick to the waxy spears, but that’s okay).
    • Dip each spear into the egg wash followed by the panko mixture. Cover each spear in the panko mixture until fully coated. Season with salt and pepper.
    • Place coated spears onto a parchment lined baking sheet and spray with a light coating of cooking spray. Bake for 15 to 20 minutes or until crisp and lightlybrowned. Season with salt and pepper.
    • For tomato jam: Heat oil in a medium saucepan over medium-high heat. Place first 6 ingredients into the pan and sauté for about 5 minutes. Add tomato paste, oregano, thyme, and rosemary and continue to sauté for 3 minutes. Deglaze pan with the wine and vinegar and cook until almost all of the liquid has evaporated, about 3 minutes. Add the remaining ingredients and lower the heat to medium. Allow the mixture to simmer for about 30 minutes, stirring frequently. Season with salt and pepper. Pour the hot mixture into a food processor and pulse 3 times. Allow the mixture to cool.
    • For aioli: Place the egg yolk mustard and lemon juice into a mixing bowl and whisk together. In a measuring cup, stir together the two oils. Pour the blended oil into the yolk mixture, while whisking, until fully emulsified. Whisk the roasted garlic paste into the mixture and season with salt and pepper. Stir.
    • For bleu cheese sauce: Place all ingredients into a mixing bowl and whisk together. Season with salt and pepper.
    • Serve baked asparagus fries with the trio of dipping sauces.

    Notes

    • *Makes 1 pound

    Nutrition

    Calories: 937kcal | Carbohydrates: 92g | Protein: 25g | Fat: 55g | Saturated Fat: 9g | Cholesterol: 145mg | Sodium: 570mg | Potassium: 2576mg | Fiber: 14g | Sugar: 41g | Vitamin A: 1797IU | Vitamin C: 50mg | Calcium: 299mg | Iron: 12mg
     /   /   /  110 Comments

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    1. Bev Weidner Not Specified Not Specified

      Shuuuut up. INEEDTHESE.

    2. Mary @ Bake Break Not Specified Not Specified

      YES. I have asparagus waiting in my fridge right now… and they’ll soon (hopefully) look like this!

    3. Jessica Not Specified Not Specified

      These look amazing! And I love the dipping sauces – although I could probably eat those on their own and be happy, too.

    4. Valentina Not Specified Not Specified

      OMG this sounds amazing. I’m now making this as a started for tonights dinner!
      Love love love love!

      x
      Valentina de Pertis

    5. Averie @ Love Veggies and Yoga Not Specified Not Specified

      These look amazing and I just happen to have picked up a huge package of asparagus from Trader Joe’s yesterday….YUM! I breaded sweet potatoes and made sweet potato “french toast” last week…this week, I want to make these asparagus fries!

      • Steph Not Specified Not Specified

        Ohhh can you send me your recipe for sweet potato french toast please?!?! That sounds so decadent :D

    6. Blog is the New Black Not Specified Not Specified

      I’ve made these fries before and LOVE them!

    7. The Sweet Cupcaker Not Specified Not Specified

      wow yum! coudl you do this with green beans?

    8. Megan Not Specified Not Specified

      I want every vegetable to be a fry. Hellz yeah.

    9. Melissa // thefauxmartha Not Specified Not Specified

      Will this curb my craving for real fries? I can only hope.

    10. Chantal Not Specified Not Specified

      Your recipes and photos are amazing…you need to add a “Pin It” button so we can link to your site via pinterest!

    11. Miki Not Specified Not Specified

      I can’t mathematically comprehend how so much genius can reside within the the confines of only two human heads. I know this can’t be healthy, but I’m going to trick myself into thinking it is anyway. Thank you ladies!

    12. Kianne Not Specified Not Specified

      Yum! Is there any way I could use extra almonds and forego the breadcrumbs?

      • Jenny Park Not Specified Not Specified

        Kiki, go get almond meal (whole foods, bristols, etc) and use that instead… You might not need to even add the sliced almonds unless you want the coarser texture in the coating :)

    13. Scientifically Sweet Not Specified Not Specified

      Whhhhhhhhhhaaaaaaattt. What. What. Yes.

    14. TC Not Specified Not Specified

      Why the Madonna hate? She’s done much more in your life than you ever have or could.

    15. Bernie May Not Specified Not Specified

      If all you ever do – is leave us this wonderful recipe – that’s a whole lot more than maddona ever has done so far!

    16. PINGBACK: Recipes | Pearltrees

    17. Amanda Not Specified Not Specified

      After broccoli, asparagus is one of my favorite veggies. I’ve never thought to make it like this! Thanks! As always, your photos are beautiful.

    18. PINGBACK: Baked Asparagus Fries recipe | ClubEvoo

    19. Aquí Not Specified Not Specified

      This looks heavenly!

    20. LMF Not Specified Not Specified

      Your blog makes me happy.

    21. Sara {Home is Where the Cookies Are} Not Specified Not Specified

      OH. YES. I will be having a party this weekend – in honor of these. . . . YUM!

    22. Anna @ the shady pine Not Specified Not Specified

      I love asparagus and what a great crunchy option! Looks delish!

    23. Lesley Not Specified Not Specified

      Looks amazing!!!

    24. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

      Looove this! So yummy looking.

    25. Alaiyo Kiasi Not Specified Not Specified

      What a gorgeous dish. Making this dish would have me popping asparagus–one after another–into my mouth!

    26. Shelly Crawford Not Specified Not Specified

      Looks good! Do you cut them in half lengthwise?

      • Jenny Park Not Specified Not Specified

        I actually cut them in half crosswise, to make them more of a standard “fry” size. You can keep them whole if you’d like (baked for an extra 3 to 5 minutes) with great results!

    27. PINGBACK: Happy Weekend « Everything Is Lekker

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    29. modernworkinggirl Not Specified Not Specified

      Wow. I feel like I’ve been waiting for these my whole life.

    30. melissa Not Specified Not Specified

      yup. pretty sure i’m making these tomorrow night. burgers + asparagus fries = yum!

    31. PINGBACK: happy friday! |

    32. Michele Not Specified Not Specified

      Yummy! I can’t wait to try these.

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    34. Megan @ Country Cleaver Not Specified Not Specified

      Oh my gosh what a fabulous and tasty coincidence. I just make baked asparagus fries last week for my blog! Love it – great minds clearly think alike :) These look insane. I’ll take a batch of yours, if you please! ~Megan

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    38. Christopher Not Specified Not Specified

      I actually just bought a bundle of asparagus last night, then saw this recipe this morning in my Google Reader. All aboard the Serendipity Express!

      • Christopher Not Specified Not Specified

        I made these last night as a side for a V-Day dinner with my wife. Spears turned out great: perfect way to give baked vegetables a little more crunch!

        I made only the aioli for dipping, and it turned out well enough, though a bit lemony for me and a little too mustardy for my wife. I love roasted garlic aioli though, so I’ll likely make it again with only half a lemon and figure out a different emulsifier than the Dijon.

        Thanks for the great idea!

    39. PINGBACK: Baked Asparagus Fries | J'aime Bleu

    40. Anton Not Specified Not Specified

      Made this tonight for some friends, absolutely delicious! Decided to get a little creative and even tried it with honey, added quite a lovely taste! Thanks so much!

    41. Nicholas Sloanhoffer Not Specified Not Specified

      Thanks for the baked asparagus fries recipe. These would make a great healthy snack.

    42. Julia Not Specified Not Specified

      Found this you today through Pinterest and made the baked asparagus fires tonight. I didn’t have time (or the ingredients) to make the dipping sauces, but the fries were delicious! Will definitely be making again and looking forward to trying the dipping sauces too!

    43. dalton Not Specified Not Specified

      I saw this post on twitter and couldn’t resist. I kind of want to make these like right now! I think it might also be a great way to get my kiddos to jump on the asparagus band wagon as well!

    44. Caro Kane Not Specified Not Specified

      Yummo!!! Can’t wait to try this!!

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    48. Samir Not Specified Not Specified

      These were delicious – thanks for sharing!

    49. Lauren Not Specified Not Specified

      This is my new favorite way to eat asparagus – love this recipe! Make it all the time, A+ Thanks!

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    51. Teresa Not Specified Not Specified

      Hi Ladies; Love your blog and photos are worth of Donna Hay. This looks delish and I want to make it tonight for a side. BUT, where is your PRINT RECIPE button/link? Is copy/paste to Word, the only way to print a recipe? Thanks for your response.

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    53. meatballs & milkshakes Not Specified Not Specified

      These look delicious and I can’t wait to try them! Pinning them now!

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    60. Barbara Soule Not Specified Not Specified

      Cameron and I love aspargas. We’ll have to try this!

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    68. Kristin Not Specified Not Specified

      Random question….but what typeface are you using in those photos??

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    72. April Not Specified Not Specified

      I just made this recipe tonight. They were delicious!

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    75. Wendy Not Specified Not Specified

      Wow wow wow!!! Just literally made these, along with the aioli sauce n WOW!!!! Amazing, thank you so much!!!!!

    76. PINGBACK: Cabin Fever | Nothing But Time

    77. Natalie Not Specified Not Specified

      Okay, I found this wen looking for something else. (I’m totally gonna try it!) I have a question though… you know those dried veggie snack mixes? They have green beans, beet chips, sweet potato chips… (Nature Box sells mixes similar) things like that in it…. I was wondering how to do that with asparagus? Any one have any idea? I plan to look and try to do it with green beans too but my family LOVES asparagus and I wanted to try these first.. help?

    78. Alice Not Specified Not Specified

      I want to try this- I only recently discovered a recipe similar, but with parmesan cheese in the breadcrumb coating and it made my husband almost like zucchini, which is a rather mild, insipid vegetable that I personally like.

      I love asparagus and in France, where I live, they are excellent. This should be an eye opener for drinks before dinner!

      I just discovered your site/recipes through Pinterest and can’t wait to try lots of recipes. Yum! My mouth is already watering!!`

      MERCI – thanks!

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    83. syndi Not Specified Not Specified

      Thanks so much for this recipe. Asparagus is my all time favorite veggie so I think I will love this :)

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    97. Jacki Not Specified Not Specified

      It’s actually a great and helpful piece of information. I am satisfied
      that you simply shared this useful information with us.

      Please stay us informed like this. Thanks for sharing.

    98. Odette Not Specified Not Specified

      An impressive share! I have just forwarded this onto a coworker who
      has been doing a little research on this. And he in fact bought
      me lunch due to the fact that I stumbled upon it for him…
      lol. So let me reword this…. Thank YOU for the meal!!
      But yeah, thanks for spending the time to talk about this topic here on your
      site.

    99. kate Not Specified Not Specified

      Maybe this is a silly question, but are the tomatoes actually dry when you start sauteing them? Or are they the type that are packed in oil? Excited to try this!

      • Jenny Park Not Specified Not Specified

        Not a silly question! The ones I used were dry and then reconstituted by soaking them in warm water for 30 minutes, but you can use the ones packed in oil too!