Lemon dijon crusted asparagus fries

Lemon dijon crusted asparagus fries are a taste of spring in every bite. Served with a lemon dijon aioli and baked to crispy perfection.
Lemon dijon crusted asparagus fries

Is it weird to be in love with a vegetable that makes your pee smell horrifically bad? Is it weird to talk about urine on a food blog?

Probably and yes, huh?

Too bad.

Lemon dijon crusted asparagus fries

Asparagus is one of my all time favorite vegetables and my absolute favorite one to roast. Around this time of year when it’s almost in season, I go kind of nuts and it ends up on our dinner plates at least twice a week. It’s one of the few vegetables that I can distinctly taste a difference in (and not in a good way) when I buy it out of season, so I make sure to take full advantage of it for the couple of months it’s good.

If you’ve read the book Alone in the Kitchen with an Eggplant, (which is a collection of short stories) there’s a chapter about a woman named Phoebe who eats asparagus every day for two months in an attempt to become an “asparagus superhero”. I sort of feel like Phoebe every March through May (I’m starting a little early this year). A superhero cape would be way cooler than an apron in the kitchen.

Asparagus fries

Asparagus is the perfect vegetable to turn into a fry by baking. In fact, it came out better than any of my attempts with potatoes which never get as crispy as I want. Ever.

Plus, I found a killer deal for panko breadcrumbs last weekend and I’m pretty much putting them on and in everything I can.

Crispy baked asparagus fries

They’re coated in a lemon, dijon egg bath and then rolled in panko + more lemon.

And if that’s not enough, serve them with a lemon dijon aioli.

Lemon dijon crusted baked asparagus fries

It’s like spring has sprung inside your mouth with every bite.

Serves 2-3     adjust servings

Lemon Dijon Crusted Asparagus Fries

Cook Time 15 min 2017-06-26T00:15:00+00:00Prep Time
Preparation 5 min 2017-06-26T00:05:00+00:00Cook Time
Total Time 20 mins 2017-06-26T00:20:00+00:00 Total Time

Lemon dijon crusted asparagus fries are a taste of spring in every bite. Served with a lemon dijon aioli and baked to crispy perfection.

Ingredients

Asparagus Fries

  • 1 bunch of asparagus, washed, ends trimmed and cut in half
  • 1 egg
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 3/4 cup panko breadcrumbs
  • zest of 1 lemon
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Lemon Dijon Aioli

  • 1 tablespoon dijon mustard
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon mayonnaise
  • salt & pepper

Instructions

    Asparagus Fries

    1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with baking spray.
    2. Combine egg, dijon and lemon juice in a shallow bowl, whisk together.
    3. Combine breadcrumbs, lemon zest, red pepper and salt & pepper in a dish and mix together.
    4. Coat asparagus first in egg mixture and then in breadcrumb mixture. Line up on baking sheet.
    5. Bake for 15 minutes until breadcrumbs have turned golden brown and asparagus still has some "bite" left to it.
    6. Serve warm out of the oven.

    Lemon Dijon Aioli

    1. While asparagus bake, combine all ingredients in a small bowl and whisk together.

     

    36 Comments

    1. Amanda

      Why has it never occurred to me to make asparagus fries?! These sound amazing!

      Did you like Alone in the Kitchen with an Eggplant? I’ve seen it a few times at my local bookstore and always considered picking it up.

      Reply
      1. Running to the Kitchen Post author

        honestly, it was an ok book. I love food memoir types of books and I had high hopes for this one. It was cute, some of the stories were way better than others but nothing great. I did like how the short story set up of it made for quick chapters and good stopping points though.

        Reply
    2. Paige @ Running Around Normal

      My first thought is kinda weird: while asparagus does change the smell of my pee, I don’t necessarily find it to smell horrific! Maybe it affects different people with different smells? LOL who knows..

      And also, even if it did smell horrific, these would so be worth it :)

      Reply
    3. Julie @ Table for Two

      you had me at dijon..and asparagus. I’m just like you..i LOVE asparagus and I don’t care if my pee smells all funky. It’s worth it and it’s healthy! The dijon sauce would be so super yummy paired with these, I love that you made fries out of asparagus — it’s both healthy & guiltless!

      Reply
      1. Running to the Kitchen Post author

        Yes, very. Although it doesn’t even compare to what beets do. I thought I was dying the first time I experienced THAT!

        Reply
    4. Cait's Plate

      I totally agree – best vegetable to roast (well maybe other than brussel sprouts).

      And yeah – asparagus pee is the weirdest thing ever. I read once that only 23% (? or some number) of humans have the gene that causes that to happen… SO strange.

      Reply
      1. Running to the Kitchen Post author

        I heard that once too and want to know what’s really weird… It didn’t happen to me until like 3 years ago. It’s like my asparagus gene mutated or something!

        Reply
        1. Cait's Plate

          Hahahahaha – that’s SO weird!! I feel like I didn’t notice it until several years ago too…what the heck!

          Reply
    5. Megan

      Oh. man. This. looks. AMAZING.

      Why oh why have I never done this through my life long love affair with asparagus??? This is officially on the menu tonight :)

      Reply
    6. Maria @ Pappa Don't Preach

      Asparagus = love. I’ve been planning on experimenting with asparagus fries. I mean, there’s eggplant fries, zucchini fries, sweet potato fries…. I’m glad we’re finally showing asparagus the love it deserves! Looks yummy – can’t wait to try it!

      Reply
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    12. Jenn

      Hi! Is there a way to make this recipe vegan? It looks so yummy but I am newly vegan. Would still love to indulge! :)

      Reply

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