In the bowl of a food processor {mini works perfectly!} add the basil leaves, garlic, pepper flakes, ketchup and s & p. Pulse until garlic is minced fine. Chill until ready to serve.
MAKE the Green Bean Fries:
To Blanche: Rinse and then trim the stems off of a pound of green beans. Bring a pot of water to boil and season with a couple pinches of kosher salt. Drop in the pound of trimmed green beans for 3-4 minutes.
Meanwhile, prepare a large bowl with icy water. After the 3-4 minutes are up, remove the beans with tongs and plunge into the icy water. Remove and towel dry.
For your breading stations; in one shallow dish whisk two egg whites. In a separate bowl stir together the Asiago, Panko and black pepper.
Working in batches; toss the green beans in the egg whites, drain off the excess and toss them in the Asigao bread crumb mixture.
Place the breaded green beans on a parchment or Silpat lined sheet pan.
Bake in a preheated 425 degree oven for 15-20 minutes. Do not turn or toss, just watch closely so the green bean fries do not burn.
Remove and sprinkle lightly with kosher salt and serve with tomato-basil ketchup.