Snack time is just another excuse to eat more veg…but sometimes, it’s really fun to dress it up a bit. The weather has been so weird here this spring but we are finally starting to see some local asparagus in Vancouver.
These asparagus fries are savoury and delicious on their own but even more decadent when dunked into a lemony, garlicky dip. Make them for Friday night patio sipping.
Crispy Asparagus Fries
- 20 stalks asparagus
- 1/2 cup arrowroot powder
- 1/2 cup vegan mayo
- 1/3 cup GF breadcrumbs, panko or regular
- 1/3 cup nutritional yesat
- 2 tablespoons dijon mustard
- chili flakes, salt and pepper
For the dipping sauce
- 4 cloves garlic
- 1/2 cup vegan mayo (I used Hellman's)
- 1/2 tablespoon lemon juice
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Trim, wash and pat asparagus dry.
- Set up three stations: 1. a plate with arrowroot powder, generously seasoned with salt and pepper2. a rimmed dish with mayo, dijon, whisked with 2-3 tablespoons of water to thing out so it resembles the texture of an egg wash3. panko, yeast, 1/2 teaspoon salt, chili flakes to taste. Crush the mixture a bit if need be, so there is some large flakes and more of a flour-like texture to others.
- Dredge asparagus in arrowroot powder, then swirl in mayo mixture and carefully toss to coat in panko mixture.
- Place on a non-stick baking sheet and bake for 14-16 minutes until crispy and lightly golden.
- Meanwhile, blend all sauce ingredients in a food processor or with an immersion blender until smooth. Adjust seasoning. You can make the dipping sauce with raw garlic, but I recommend just 1/2 clove micro-grated or crushed garlic so you don't set your mouth on fire!