Lemon dijon crusted asparagus fries are a taste of spring in every bite. Served with a lemon dijon aioli and baked to crispy perfection.
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?
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.
Check out my Guide to Asparagus for everything you need to know about this spring time vegetable.
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 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.
I take back that statement above, I’ve since found the best way to make crispy baked fries.
Plus, I found a killer deal for panko breadcrumbs last weekend and I’m pretty much putting them on and in everything I can.
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.
It’s like spring has sprung inside your mouth with every bite.
Love these asparagus fries?
Lemon Dijon Aioli
Lemon Dijon Aioli