Hello Friday! This post comes a few hours behind, because after a week-long war, sleep deprivation won the final battle last night and knocked me out cold. The good news is I’m feeling refreshed and ready to take on a busy workday and weekend. But enough about me and my sleeping patterns, or lack thereof. Let’s talk food.
After rapid-fire consuming about a dozen of last week’s Fried Mushrooms and feeling my already chubby cheeks expanding immediately following, it dawned on me that I need to start some kind of alternating schedule between deep-fried and oven-“fried” recipes. So that’s what I’ll try to do from now on.
These tasty and crunchy Baked Asparagus Fries with Lemon Garlic Aioli are this week’s healthier Fryday answer. Read all about how to make them after the jump.
The players: 1 pound asparagus, ½ cup sliced almonds, 1 cup panko breadcrumbs, ½ cup flour, 2 eggs, ¼ teaspoon garlic salt, ¼ teaspoon salt, ¼ teaspoon pepper.
To start: Preheat oven to 375 degrees and spray a parchment-paper lined baking sheet with cooking spray.
Wash and pat asparagus dry. Trim ends and cut in half.
Then, a few at a time, roll them around in a shallow dish or plate of flour and shake off excess. As you can see, you won’t get them fully coated, but any amount of flour you can get to stick on will do.
Next, throw the almond slices and panko breadcrumbs in the food processor and pulse until coarsely ground and mixed.
Follow that up by dipping the asparagus fries, first into a shallow dish of beaten eggs, then in a shallow dish of the breadcrumbs and almond mixture.
Place the fries on the prepared baking sheet, sprinkle with a mixture of garlic salt, salt and pepper, and give them another once over with the cooking spray before placing them in the oven for 20-25 minutes or until golden and crispy.
As they’re baking, prepare the lemon garlic aioli. It’s real easy. Mix together mayo, parmesan cheese, minced garlic and garlic salt.
When ready, take the asparagus fries out of the oven, when they’re nice and golden and crispy, and sprinkle with more garlic salt, salt and black pepper.
And there you have it. A generous helping of oven-“fried” asparagus fries with a lemon garlic aioli dip that make for a great appetizer or side when regular asparagus won’t do.
Here’s one more picture for good measure.
I hope you have a wonderful and tasty weekend. And as always TGIFryday!
- 1 lb asparagus, ends trimmed and cut in half
- ½ cup flour
- 2 eggs, lightly beaten
- ½ cup sliced almonds
- 1 cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
- cooking spray
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- 1 tablespoon grated parmesan
- Preheat oven to 375°F. Spray a parchment paper lined baking sheet with cooking spray.
- Trim asparagus ends and cut in half.
- Roll asparagus fries in flour and shake off any excess.
- Place almonds and panko in a food processor and pulse until the almonds are finely ground and well mixed. Transfer mixture to a shallow dish.
- Next, dip asparagus spears in beaten eggs, followed by the panko mixture. Cover each piece of asparagus until fully coated.
- Place spears onto prepared baking sheet and sprinkle with mixture of salt, pepper, and garlic salt. Spray with more cooking spray.
- Bake for 20 to 25 minutes or until crisp and golden.
- Remove fries from the oven and sprinkle on some more of the garlic salt mixture. Serve warm with a side of lemon garlic aioli.
- Combine mayo, lemon juice, minced garlic and grated parmesan. Mix well.