Crispy Asparagus Fries with Lemon-Dill Dipping Sauce
To make these crispy asparagus fries, first start by trimming thin, tender asparagus and cutting the spears in half. The spears then get dredged in coconut flour, egg, and a gluten-free panko and parmesan mixture. The asparagus fries are roasted on an oven-safe wire rack to ensure that the fries become evenly crispy. The asparagus gets tender, but the gluten-free panko coating gives these fries a satisfying crunch.
1 pound asparagus
1/4 cup parmesan cheese
3/4 cup gluten-free panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Italian seasoning
1/2 cup coconut flour
1/2 cup non-fat Greek yogurt
1 tablespoon lemon juice
1 tablespoon fresh dill minced
Salt and pepper to taste
Preheat oven to 425°F. Line a baking sheet with parchment paper and top with an oven safe wire rack. Spray the wire rack lightly with an oil mister or non-stick spray.
Cut the tough ends off of the asparagus and cut spears in half.
In a shallow bowl, mix together the parmesan, panko bread crumbs, salt, pepper, and Italian seasoning. In a second bowl, whisk the eggs and one tablespoon of water with a fork. Place coconut flour into a third bowl.
Dredge the asparagus spears in the coconut flour, then in the egg mixture, then in the panko mixture, evenly coating the asparagus with the bread crumbs. Place the coated asparagus onto the prepared wire rack. For extra crispy fries, spray the asparagus with oil before baking.
Bake for 10-12 minutes, or until the asparagus is tender and golden brown.
While the asparagus is baking, stir together the yogurt, lemon juice, dill, and salt and pepper. Serve the asparagus fries with dipping sauce.
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