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
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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.
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Wow. I feel like I’ve been waiting for these my whole life.
Looks good! Do you cut them in half lengthwise?
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!
What a gorgeous dish. Making this dish would have me popping asparagus–one after another–into my mouth!
Looove this! So yummy looking.
Looks amazing!!!
I love asparagus and what a great crunchy option! Looks delish!
OH. YES. I will be having a party this weekend – in honor of these. . . . YUM!
Your blog makes me happy.
This looks heavenly!
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.
If all you ever do – is leave us this wonderful recipe – that’s a whole lot more than maddona ever has done so far!
Why the Madonna hate? She’s done much more in your life than you ever have or could.
You’re probably right, but her arms still look like aliens.
Whhhhhhhhhhaaaaaaattt. What. What. Yes.
Yum! Is there any way I could use extra almonds and forego the breadcrumbs?
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 :)
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!
Your recipes and photos are amazing…you need to add a “Pin It” button so we can link to your site via pinterest!
Thank you! We’re actually working on getting one put up!
I’ve actually pinned a couple of the recipes from this site recently using the Pin It button that you can save as a bookmark in your Internet browser.
Will this curb my craving for real fries? I can only hope.
ever try butternut squash fries?! amazing.
I want every vegetable to be a fry. Hellz yeah.
wow yum! coudl you do this with green beans?
For sure!
I’ve made these fries before and LOVE them!
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!
Ohhh can you send me your recipe for sweet potato french toast please?!?! That sounds so decadent :D
OMG this sounds amazing. I’m now making this as a started for tonights dinner!
Love love love love!
x
Valentina de Pertis
These look amazing! And I love the dipping sauces – although I could probably eat those on their own and be happy, too.
YES. I have asparagus waiting in my fridge right now… and they’ll soon (hopefully) look like this!
Shuuuut up. INEEDTHESE.