Friday, April 27, 2012

Asparagus Fries with Roasted Garlic Aioli

The almond and panko crust on these asparagus really makes them outstandingly good. They stay good and crispy, just right for dipping in the aioli.

If you're weirded out by using a raw egg yolk, use a premade dipping sauce (such as Sweet Baby Ray's Honey Mustard sauce).

The original recipe came from Spoon Fork Bacon.

For the asparagus:

Makes: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe


  • 1/2 cup sliced almonds
  • 1 cup Panko breadcrumbs
  • 1 pound asparagus, trimmed
  • 3/4 cup all purpose flour
  • 2 eggs
  • Aioli (see below)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Put almonds and breadcrumbs into a food processor or blender and pulse until well ground. Pour into a shallow dish (a pie dish works best) and mix in salt and pepper to taste. Pour flour in a separate shallow dish. In a third dish, lightly beat the eggs.

3. Roll the asparagus in the flour and shake off the excess.

4. Next, roll the asparagus in the egg.

5. Lastly, roll the asparagus in the panko/almond mixture.

6. Place asparagus on the baking sheet. Spray lightly with non-stick cooking spray.

7. Bake for 15-20 minutes until crispy and lightly browned. Season with additional salt and pepper, to taste.

8. Serve with the roasted garlic aioli for dipping.

For the aioli:

Prep time: 5 minutes
Cook time: 50 minutes


  • 1 head garlic
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 lemon, juiced and zested
  • 1/4 cup vegetable oil
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • A few drops of hot sauce (optional)
  • Salt and pepper to taste

1. Preheat oven to 425 F.

2. Cut the top off the head of garlic. Place on a piece of foil and drizzle with 1 tablespoon of the olive oil. Wrap up and place in oven for 35-40 minutes or until roasted. Unwrap and let cool.

3. Place egg yolk, mustard and lemon juice and zest into a small bowl. Whisk well.

4. In a small bowl, whisk together the vegetable oil, remaining olive oil and a few drops of hot sauce. Slowly pour the oils into the egg mixture, whisking constantly to combine.

5. Squeeze the garlic out onto a cutting board and mash with the side of a knife. You may have to run the knife through the garlic a few times. Whisk garlic into egg mixture and season with salt and pepper.

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