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–+ servings

Crispy Asparagus Fries

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Super addicting that you might just want to eat them all! A great alternative but super decadent when you add the dip! Serves up to 4, but 1 if you want it all to yourself!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword arrowroot powder, asparagus, vegan mayo
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Servings 4
Author Desiree Nielsen, RD

Equipment

  • food processor or immersion blender

Ingredients

  • 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
Imperial - Metric

Instructions

  • 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 pepper
    2. a rimmed dish with mayo, dijon, whisked with 2-3 tablespoons of water to thing out so it resembles the texture of an egg wash
    3. 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!