Asparagus Fries with Creamy Dill Sauce
These asparagus fries are a tasty alternative to potato fries, here paired with a creamy yogurt dill sauce. A new family favorite!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 pound asparagus spears, trimmed
2 large eggs, beaten
1/4 cup all purpose flour
1 1/2 to 2 cups panko crumbs
1 tablespoon garlic powder
1 tablespoon italian seasoning blend
6 ounces plain greek yogurt, whole fat
1/3 cup sour cream
2 tablespoons fresh dill, chopped finely
1 teaspoon onion powder
1 teaspoon garlic powder (can use 2 cloves fresh garlic minced)
1 teaspoon lemon juice
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees Farenheit. Set aside a cookie sheet lined with parchment paper.
Place flour, eggs, and panko crumbs each in a separate shallow bowl. Dip each asparagus spear first in the flour (shake off excess flour), then dip and coat in the egg mixture (allowing excess to drip off) and lastly coat with breadcrumbs. Again, make sure to shake off excess bread crumbs. Gently place on the cookie sheet leaving room for each asparagus spear.
Transfer the cookie sheet to the oven and bake for 12 to 15 minutes or until browning occurs.
While the asparagus is cooking, in a large mixing bowl combine all of the remaining ingredients for the dill sauce. Mix thoroughly. Transfer to small individual bowls for dipping or place on a plate with your asparagus fries.
Notes
If you prefer a gluten-free version, feel free to substitute with gluten-free flour and gluten-free bread crumbs. Almond flour or chickpea flour would make a great alternative.
