Baked Asparagus Fries with Lemon Garlic Aioli

I love these baked asparagus fries! Fresh asparagus is rolled in Parmesan cheese and baked until crispy. Dipping them in a homemade lemon garlic aioli is the ultimate.

Have I ever told you about the time I made asparagus baby food? Yeah… sounds delicious doesn’t it? Uhhh yeah-no. The only thing that came out of steaming and shocking and puree-ing and straining asparagus was a house that smelled like you-know-what. Lucky that was long ago and only a few short months later the stench was gone and I could resume to eating asparagus again. phew.

Don’t ya think there are two kinds of people in this world. Ones who like this veg, and ones that absolutely do not. I hope you’re an asparagus fan, because this snack is the bestest. But, if you’re unsure if YOU fall into one of those two categories, this would be a great recipe to try and find out! I promise… I won’t let you down.

If you’re from Michigan and if you’ve ever visited the West side of the state in the spring-summer months you’ll see a zillion signs for fresh asparagus. Over by Lake Michigan is  pretty much the only area the asparagus can grown here, and there’s only two other states that grow more than Michigan! And let’s face it… local, farm fresh produce is the BEST.

Wash and pat dry a bunch of asparagus.

Trim off about an inch off of the ends {it’s the tough part} and just set aside.

Separate the yolk from a couple of eggs and reserve the yolks for another purpose, like homemade mayo!

Whisk to break up the egg whites a tad and move this dish off to the side for a moment.

Add in the Panko, flour and Parmesan cheese. The only thing I would maybe change would be to use finer grated Parmesan. But hey… you live and you learn, give it a stir and set it aside.

Roll the asparagus around in the egg whites to get them coated.

Drain off any access and roll them around in the dish with the Parm and Panko.

So here is where you can probably understand why you’d wanna use the finer grated parm. Ps.  Is it me or do these asparagus look like they could use a shave, no?

Bake in a preheated oven for 15-20 minutes, turning them half way through the cooking time. You’ll want to serve these “fries” warm, so making the mayo ahead of time is a swell idea.

Did I just say make your mayo ahead of time?? Yup you guessed it… we’re making mayo from scratch! Yeeee-ah! So excited for this one! After your first experience in mayo-making you’ll be making mayo left and right and you’ll be able to tell which restaurants use real-REAL mayo and those who doesn’t… because nothing compares to a from scratch mayo. NOTHING.

To start this out you’ll need one whole egg and an egg yolk.

Add in a teaspoon of brown mustard, regular old yellow mustard would work too.

Two teaspoons of fresh lemon juice.

Place the top onto the processor and turn it on high. Slowly, and I mean S-L-O-W-L-Y stream in the grapeseed oil. Until everything emulsifies and thickens. Pouring the grapeseed oil too fast could result in disaster. So take your time.

After the grapeseed oil has worked its magic with the egg yolks you have the best mayo of your life. It’s thinner than what you’ll find on the shelves, and I prefer it to be that way. If I was to stop here I’d season it with salt and pepper, but we’re not stopping… ohhhh noooo we’re not.

To turn this mayo into a lemon-garlic aioli just add a two more tablespoons of lemon juice.

Then toss in two peeled and roughly chopped cloves of garlic and a 1/2 teaspoon kosher salt and black pepper.

Store it in a glass jar or airtight container and refrigerate for a few hours at least, but over night really is best. I could drink this stuff… for reals.

But I wasn’t waiting, so I spooned a little aioli {say it with me AY-YO-LEE!} into a small dish for dipping.

And serve along side of a few asparagus fries.

Would you believe me if I told you I ate all 23 asparagus, cause I did. Oh yes I dee-ed. Crispy, crunchy and that aioli is amazing!

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with Symmetry™ Double Ovens– featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Parmesan Asparagus Fries with Lemon-Garlic Aioli

Ingredients:

FOR THE ASPARAGUS FRIES:

1 bunch of Asparagus, washed and trimmed {I try to pick a bunch that's pretty uniform in thickness}

2 egg whites

3/4 cup Panko Bread Crumbs

1/4 cup All Purpose Flour

1/4 cup finely grated Parmesan Cheese

Kosher Salt & Black Pepper, to taste

FOR THE MAYO & AIOLI:

1 whole Egg

1 whole Egg Yolk

1 teaspoon Brown Mustard

2 teaspoons Fresh Lemon Juice

1 cup Grapeseed Oil

1/2 teaspoon Kosher Salt

1/2 teaspoon Fresh Cracked Black Pepper

2 cloves Garlic, smashed and roughly chopped

2 tablespoons additional Fresh Lemon Juice

*you will also need a mini or regular sized food processor

Directions:

For the asparagus: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or brush lightly with oil.

Separate the egg yolks from the whites in a medium dish and gently whisk. {Reserve the yolks for another purpose}

In another medium sized bowl add Panko, flour, finely grated Parmesan, and a pinch of salt and pepper, stir.

Roll a few of the asparagus in the egg whites, drain off any excess and then roll in the panko/Parmesan to coat. Place on the prepared pan and repeat with the remaining asparagus.

Pop into the preheated oven and bake for 15-20 minutes flipping the asparagus half way through, continue to bake until the outside is lightly golden. Let cool for a few minutes before serving.

For the mayo & aioli: In a mini food processor {or regular size} add a whole egg, the egg yolk, teaspoon of brown mustard and two teaspoons of lemon juice. Place the top to the mini-processor and turn on high. Slowly stream in the grapeseed oil {this takes a few minutes so don't rush it} while the processor is still running. To make this mayo an aioli, remove the top, add in the remaining lemon juice, the chopped garlic and season with kosher salt and black pepper. Blend until smooth. For the best tasting mayo, store in an air-tight glass jar and refrigerate over night.

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46 Responses to “Baked Asparagus Fries with Lemon Garlic Aioli”

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    Cassie/Bake Your Day — March 13, 2012 at 2:00 pm

    I am a huge fan of asparagus! We just had some last night, it's so good right now. This looks amazing Laurie!

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    Julia @The Roasted Root — March 13, 2012 at 2:01 pm

    I just pinned the crap out of your post! The presentation alone is gorgeous. I love the idea of do it yourself aoili – I STILL have not made my own aoili whhhhhyyyyyyy? Asparagus has always been a big favorite in my house so all components of this recipe coming together make for a great appetizer for a romantic evening!

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    Megan Pence — March 13, 2012 at 2:06 pm

    Aspragus fries, especially baked ones, are never an unfortunate thing 🙂 Ever.

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    Aarthi — March 13, 2012 at 2:17 pm

    wow..this looks awesome..i love that garlicky mayo..

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    Katrina @ Warm Vanilla Sugar — March 13, 2012 at 2:22 pm

    This sounds so fabulous!

  6. #
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    Jess Wakasugi {Life's Simple Measures} — March 13, 2012 at 2:23 pm

    What an interesting recipe! I've never heard of asparagus fries before but I can't wait to try them! I pinned this recipe!

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    modernworkinggirl — March 13, 2012 at 2:24 pm

    soooooo good! I love asparagus. Best vegetable of all time. Great idea!

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    Julie @ Table for Two — March 13, 2012 at 2:58 pm

    I just bought 2 huge bunches of asparagus! I can see what appetizer is going to be in my near future 😉 I'm obsessed with aioli so I'm really glad you posted a recipe!! Going to make it for sure!

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    Rosie'sCountryBaking — March 13, 2012 at 3:00 pm

    Yummy, a nice way to make asparagus!

  10. #
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    Becca @ Amuse Your Bouche — March 13, 2012 at 3:02 pm

    Oh yum, these look amazing. I love asparagus!

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    marthameetslucy — March 13, 2012 at 3:29 pm

    I love asparagus. And you're so right about it being better when its local…we just had our first crop of local asparagus in 35 years.

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    Laura McNamara — March 13, 2012 at 4:01 pm

    I love love asparagus and I have been seeing these all over pinterest and have to make them. Luckily I have 2 huge bundles at home so this is absolutley on the menu tonight!

  13. #
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    Jamie — March 13, 2012 at 4:04 pm

    These look amazing!!! I can't wait to try them.

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    Averie @ Averie Cooks — March 13, 2012 at 6:26 pm

    your pics are always so stunning and I would honestly take these fries over real fries *any day*. I love asparagus and mayo/aoili, oh yeah!

  15. #
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    Anonymous — March 13, 2012 at 6:51 pm

    love the pics but this is not an original recipe. this is copyrighted.

  16. #
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    Laurie {Simply Scratch} — March 13, 2012 at 7:16 pm

    I appreciate your comment, but this is most certainly MY recipe. The concept of asparagus fries however are not. Thank you for your concern Anonymous. 🙂

  17. #
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    Bev Weidner (Bev Cooks) — March 13, 2012 at 7:17 pm

    These. Are. So. Pimp.

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    Anonymous — March 13, 2012 at 9:11 pm

    Oh my gosh these look to die for!!! I think these will turn me into an asparagus loving person. My stomach groweled. I don't know if I can, but can I request that you make and blog a pie for tomorrow? Tomorrow is national pi day! 3-14-12 (3.14) It would mean so much to me and I love your blog SO SO SO much! PLEASE MAKE PIE!!! Thank you! 🙂

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    Jennifurla — March 13, 2012 at 10:03 pm

    Oh perfection, what a great idea. My whole family loves asapargus.

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    Maria @ Orchard Bloom — March 13, 2012 at 11:40 pm

    this looks totally delicious!!

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    Emily — March 14, 2012 at 12:21 am

    I am an asparagus fan and these look heavenly. Great recipe! One of my favorite parts of spring is having really good asparagus.

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    kalie — March 14, 2012 at 12:26 am

    Hi Laurie! We made this tonight and everyone loved it, even the kids and my husband who *strongly dislikes* asparagus. 🙂 Thank you!

  23. #
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    Laurie {Simply Scratch} — March 14, 2012 at 1:32 am

    Hi Kalie! That's so awesome! Thanks for coming back and letting me know! 🙂

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    Jen — March 14, 2012 at 1:34 am

    We love asparagus so I'll be trying this recipe soon. My son will ask for asparagus so I know this will be a hit.

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    Heather — March 14, 2012 at 2:14 am

    I made these tonight and they were awesome. My kids loved them, to bad Hubby didn't get any (that's what he gets for working late), just another reason to make them again. Thanks!!

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    Sally @ Spontaneous Hausfrau — March 14, 2012 at 11:35 am

    Asparagus is my favorite vegetable, so, obviously, your post has me over-the-moon excited. P-p-pinned!

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    Dawnye7 — March 14, 2012 at 11:38 am

    That is an awesome idea for Asparagus!

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    Donna — March 14, 2012 at 11:44 am

    You just "knew" this comment would be coming from SOMEONE out there (chortle)…Is there any way to make this gluten-free or paleo-friendly? Could there be suitable substitutions for the flour or the panko crumbs..without denaturing your beautifully presented recipe? The ailoli tutorial is perfect. Thank you for sharing your culinary wisdom!

  29. #
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    Dena 40 Fit In The Mitt — March 14, 2012 at 1:55 pm

    I must have these now! Beautiful

  30. #
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    Erin @ Dinners, Dishes and Desserts — March 14, 2012 at 2:14 pm

    I love asparagus! I am the only one in my family who will eat it, but that is ok, I am pretty sure I could eat a whole batch of this!

  31. #
    31
    Kiri W. — March 14, 2012 at 7:09 pm

    Holy cow, hoe delicious does this look? I adore asparagus (but the baby food experiment sounds… interesting), and would love these. The aioli sounds amazing, too.

  32. #
    32
    England Furniture Company — March 14, 2012 at 7:58 pm

    These baked parmesan asparagus fries with lemon-garlic aioli sound amazing. Thanks for the post.

  33. #
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    Deborah Dowd — March 14, 2012 at 11:31 pm

    Spring is a-comin' and with it, lots of cheaper asparagus, and I will be waiting in line so I can make these! How can anything with fries and asparagus be bad?

  34. #
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    {Epicurean Mom} — March 15, 2012 at 5:18 am

    Whoooaaa! Asparagus fries, genius!! Love the homemade mayo too! Mmmm Mmmm good!!

  35. #
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    Nancy @ CouponClippingCook — March 15, 2012 at 5:45 am

    Now this is a great way to get your veggies. I would eat them all too! The mayonnaise looks delicious.

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    Suzi — March 15, 2012 at 11:34 am

    Hi, new here, just found your blog from the Top 9, congratulations. How cool are these asparagus fries, delish. Love aspagagus but I have never actually seen them growing.

  37. #
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    César — March 15, 2012 at 1:30 pm

    Great Recipee!!!!, I will try it for sure. And great post too!!!! Just to mention that Aioli sauce comes from Spain where it is called Alioli (with an "L" between "A" and "i") and we pronounce it something like AL-E-OLI. The word comes from catalan (it is a sauce very common in Catalonia, indeed) which means Garlic and Oil, literally (All-i-Oli).

    Regards

  38. #
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    Kimby — March 15, 2012 at 1:43 pm

    AY-YO-LEE! 🙂 Yup, fun to say, and even "funner" to make and eat. Asparagus is my favorite vegetable and your recipe looks like a fantastic way to enjoy it!

  39. #
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    Bree — March 15, 2012 at 3:20 pm

    Brillant! I need to try these–they look fabulous!

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    Laura @ Sprint 2 the Table — March 15, 2012 at 5:28 pm

    Congrats on the Buzz! these look wonderful – I'm so glad it's asparagus season again.

  41. #
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    Sando — March 15, 2012 at 6:45 pm

    Wowie! These look delish! As a huge asparagus fan- I can't wait to try this! Thanks!

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    Cajunville — March 16, 2012 at 12:04 pm

    Wow! We are big fans of asparagus and this looks fantastic. They are on our shopping list for this week. Thanks

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    Anonymous — March 18, 2012 at 5:26 am

    I really liked these, and I even got my finicky 3 year old (whose only veggie is carrots) to try one cause he helped make them! We ate the entire batch!

    Mine were not as well coated as yours, and the coating remained white and not as pretty as yours. Can you help with suggestions, cause I will MOST CERTAINLY be making these again!

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    Kimby — March 19, 2012 at 8:18 pm

    Just a quick follow-up… I made these this weekend and they were FANTASTIC! (Used a fine shredder to grate the Parmesan, although I liked your "unshaved" version, too.) 🙂 My 3 yr old niece ate these like candy! Also, your aioli is addictive… Thanks again for a great recipe!

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    Kari@Loaves and Dishes — June 20, 2012 at 9:25 pm

    I order tempura asparugus at restaurants all the time,fattening and yummy! I love that this asparagus is done in the oven,healthy and yummy! Oh, exept for the aioli…but ya know I ain’t cutting that out! Compromise, compromise.

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