Happy almost Friday y’all!
When the word “fries” appears in one of my posts, you can be certain that I’ve been craving some comfort food. And today is no exception! The damp and dreary weather had me hankerin’ for a warm meal, but of course, in Veg World fashion, I couldn’t just settle for your typical crispy fries and ketchup…especially not with all the spring veggies I’ve yet to feature in a post! As I went through my mental checklist of springtime vegetables, I immediately settled on asparagus. Could I make something that was warm, comforting, and nutritious with this beautiful stem? I was sure I could. And just like that, today’s recipe was born.
Baked Asparagus Fries with Zesty Avocado Sauce
Get rid of that soggy, steamed asparagus and give these fries a try. With the perfect crunch and a flavorful dipping sauce, this dish is satisfying and light all wrapped up into one fry!
For the fries-
1/4 cup flour (of your choice*)
1 egg, beaten (or flax egg*)
1/2 cup breadcrumbs (I used Italian seasoning, so you may want to season plain ones before using them for this recipe)
Extra-virgin olive oil
*this recipe can be made gluten-free or vegan if desired
For the sauce-
1 ripe avocado
Juice of 1/2 lemon
3 tablespoons extra-virgin olive oil
1/4 cup water
1 teaspoon chili powder
Salt to taste
Preheat the oven to 425 degrees Fahrenheit. Wash asparagus, pat dry, and trim off ends. Place asparagus on a plate and gently pour flour over the pieces. Set up one bowl with the egg and one with the breadcrumbs. Next, dip each asparagus in the beaten egg or flax egg before covering with the breadcrumbs. Place asparagus on a cookie sheet gently lined with olive oil. Bake for 15 minutes or until golden brown and crispy.
Meanwhile, prepare the sauce by combining the avocado, lemon juice, olive oil, water, and chili powder in a food processor or blender. Pulse into smooth, and season with salt to taste. Once the asparagus fries are ready, serve immediately with sauce and enjoy!
Have a happy and healthy weekend!