Gluten-free and vegan baked asparagus fries are a deliciously crispy way to enjoy this spring vegetable. Serve with an easy lemon dijon dipping sauce for maximum enjoyment!
2tablespoonsunsweetened plain coconut yogurtor plain Greek yogurt if preferred
1tablespoondijon mustard
1tablespoonextra virgin olive oil
1tablespoonlemon juice
salt & pepper
Instructions
Preheat the oven to 400°F.
Combine the breadcrumbs, spices and lemon zest in a shallow bowl and mix together.
Whisk together the aquafaba and lemon juice in a separate shallow bowl.
Working one at a time, dip each asparagus spear first in the aquafaba mixture and then in breadcrumb mixture gently pressing into the breadcrumbs to adhere. Shake off any excess breading and place on a heavy duty large baking sheet.
Bake for 8-12 minutes (baking time will depend on thickness of asparagus spears) until breadcrumbs have turned golden brown and asparagus is tender but with a little "bite" left to it.
While asparagus fries bake, make the dipping sauce by combining all the ingredients in a small bowl and mixing together.
Serve the fries warm out of the oven with the dipping sauce.
Notes
*Aquafaba is the liquid in a can of chickpeas or garbanzo beans. Simply drain it out of the can for use in this recipe.