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
You might also like these recipes:
If you’re interested in more vegetable based recipes, check out the link below:
Hungry for more?
Subscribe to never miss a recipe. Follow along on Instagram, Facebook, Twitter, and Pinterest.
Baked Asparagus Fries with Three Dipping Sauces
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 tablespoon 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
- Pre heat oven to 375°F.
- Place almonds and panko in a food processor and pulse until the almonds are finley 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 lightly browned. Season with salt and pepper.
- Serve baked asparagus fries with the trio of dipping sauces.
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.
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.
Cilantro Lime Yogurt
- Place all ingredients into a food processor and season with salt and pepper. Process until smooth. Adjust seasonings.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
I’d love to try this, but I can’t seem to find the directions for preparing and baking the fries — only ingredient lists for the fries and dipping sauces. I can’t find a portion marked “Directions” anywhere in the article. Please help with the directions for completing this dish. Thanks so much.
Hi Gail,
Thank you so much for letting us know! That is really weird – the directions did indeed just disappear but I have just added them again. We hope you enjoy them!
Teri
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!
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!
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.
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.
Thanks so much for this recipe. Asparagus is my all time favorite veggie so I think I will love this :)
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!
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?
Wow wow wow!!! Just literally made these, along with the aioli sauce n WOW!!!! Amazing, thank you so much!!!!!
I just made this recipe tonight. They were delicious!
Random question….but what typeface are you using in those photos??
Cameron and I love aspargas. We’ll have to try this!
These look delicious and I can’t wait to try them! Pinning them now!
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.
Hi Teresa! Thanks so much for the kind words! The print button is at the bottom of every post… Next to the comment button!
This is my new favorite way to eat asparagus – love this recipe! Make it all the time, A+ Thanks!
These were delicious – thanks for sharing!
Yummo!!! Can’t wait to try this!!
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!
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!
Thanks for the baked asparagus fries recipe. These would make a great healthy snack.
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!
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!
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!
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
Yummy! I can’t wait to try these.
yup. pretty sure i’m making these tomorrow night. burgers + asparagus fries = yum!