Tuesday, April 10, 2012

Crispy Asparagus Fries

Our family gets tons of asparagus in our CSA box in May and early June so I look for different ways to prepare it. I found this recipe on pinterest. The asparagus looked SO good! The bloggers at SpoonForkBacon who shared the recipe had directions to make three dipping sauces as well, but that was a bit too much for me. When I read the directions, the words dredge and food processor stood out to me. I don't like the mess associated with dredging and the additional dirty bowl, and I don't own a food processor. Despite my cooking shortcomings, I made them (and it has gotten easier each time I make them). They did not disappoint. My husband and kids enjoyed picking up the fries and eating them. John even requested that I only prepare asparagus this way; he must really like them because he will eat ALL of them.

  • 3/4 cup of flour
  • 2 eggs, beaten
  • 1/2 cup almonds
  • 1 cup panko bread crumbs
  • 1 pound of asparagus, cut in half (dont' skip this step, it is much easier to work with when halved)
  • salt and pepper

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grind up panko and almonds in food processor until a fine powder (since I don't have one, I used a mini-chopper...it took awhile). Pour into a shallow dish.
  3. Dredge spears in flour and shake off.
  4. Dip spears in egg, followed by panko mixture.
  5. Season with salt and pepper.
  6. Lay on aluminum foil covered baking sheet. Lightly spray with cooking spray. Bake 15-20 minutes.
Difficulty: Medium
Time:20 minute prep, 20 minute baking time
Source: SpoonForkBacon blog

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