Asparagus Fries

I'm trying to get out of a rut of eating the same foods the same way all the time. I have branched out this week and bought some veggies that I normally don't eat but I also bought some I love. Asparagus is one I love. I could eat it at least twice a week. It makes me sad when it is no longer in season but I try to eat as much as I can when it is in season. I found a recipe that looked really good and it satisfied my veggies that I need to eat with my love of fried food. Of course this is not fried and it doesn't need to be. It was delicious! Click here for the original recipe. I omitted the zest of lemon since all I had was bottled lemon juice and I also omitted the red pepper flakes. I actually forgot to put it in by mistake. Next time I will not forget. I bet it would be even that much better. I also did not make the Aioli sauce. I'm sure it is good but I just didn't want to add those extra calories on.

Asparagus Fries

• 1 bunch of asparagus, washed, ends trimmed 
• 1 egg (I used 1/4 cup of eggbeaters) 
• 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

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with baking spray. (I use stoneware to cook everything so I skipped lining the pan)
2. Combine egg, dijon and lemon juice in a shallow bowl, whisk together.
3. Combine breadcrumbs, 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.

They won't be completely coated in panko which is good because you will have more of the asparagus taste than just breading taste. You get a nice mix of both. 

Enjoy!