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Baked Asparagus Fries with a trio of dipping sauces.

Baked Asparagus Fries with Three Dipping Sauces

Teri & Jenny
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Servings 4


  • 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


    • 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.


    • 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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