I’m a big fan of Asparagus. And of snacking. And with asparagus being in season now, I’m trying to consume as many as I can!
A couple of years ago during Thanksgiving, we decided to have a potluck with the family. One of our cousins brought the most delicious Asparagus fries with garlic dip and I have to tell you, they flew off the pan as soon as they were out of the oven. Definitely a huge hit! I could snack on these all day!
I’ll let you in on a secret – even though they’re called fries, I’ve baked them, making them healthy along with delicious. One of the simplest recipes ever that can work as a side, appetizer or hey! a snack all for me!
Try it out:
Wash and pat completely dry the asparagus (if you don’t dry the asparagus completely, the mixture will not stick properly and will become clumpy in places – trust me, I speak from experience)
You’re going to need 2 shallow bowls – 1 for the whisked egg and 1 for the bread crumb mixture.
Mix 1 cup Italian seasoned bread crumbs and 1 cup grated parmesan cheese.
Coat each asparagus first in the whisked eggs then in the bread crumb mixture and line on a cookie sheet.
Bake for 10-15 minutes till they are golden brown. You don’t want to nuke them so they shrivel up, just enough to cook them. You’ll get a nice crunch to them and they should still hold their original thickness.
For the yogurt sauce,
Whip the yogurt so it looks nice and creamy and smooth. Then add in the dill, salt and lemon juice. Mix well and dip away!
Here’s the recipe:
For the Asparagus:
1 lb fresh asparagus, trimmed 1″ from the bottom
2 eggs, whisked really well
1 c Italian bread crumbs
1 c grated Parmesan Cheese
For the Yogurt Sauce:
1/3 c non-fat plain yogurt
3 Tbsp fresh dill, chopped
2 tsp fresh lemon juice
1 tsp salt
Preheat oven to 425ºF. Line a baking sheet with aluminum foil and grease with cooking spray.
Wash and pat completely dry the asparagus. Dip one at a time in the egg first then in the bread crumb mixture. Line on baking sheet. Bake for 10-15 minutes until golden brown.
For the yogurt sauce,
Whip the yogurt to a smooth and creamy texture. Add in the dill, lemon juice and salt. Mix well. Serve with hot Asparagus fries.
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