In these days of fewer trips to the grocery store and limited supply on so many items, I have adopted the policy of waste not, want not. Perhaps I should have been doing this forever, but I’m an extravagant cook, and when you live in the land of milk and honey with an abundance of everything at your fingertips, it is a saying easily ignored.  I admit. I’m ashamed.

I cook differently these days, using everything in my refrigerator and pantry. Leftovers have become a staple in my house, but I do try hard to put a bit of a different/creative spin on things when I serve them. For instance, one package of 10-ounce asparagus serves two people twice! Different preparations each time.  This recipe for Asparagus Fries is one that is fun for a side dish and even more fun for happy hour with an ice-cold gin martini.

There is more than one way to do everything, and at the end of this recipe is a list of my tips and tricks.  I know everyone has their own method of doing things, and I’m always open to learning something new. Let me know your ideas.

Oven Roasted Asparagus “Fries” with Charlotte’s Quick Aioli

Serves 2 as an appetizer

Aioli:

• ¼ – ⅓ cup Hellman’s mayonnaise
• 1 large clove garlic, pressed
• ⅛ teaspoon turmeric (optional)
• Good quality olive oil
• Kosher salt to taste

Asparagus fries:

• ½ cup all-purpose flour
• 1 egg
• 1 ½ teaspoons water
• 1 cup panko bread crumbs
• 1/4 cup (1 ounce) finely grated pecorino or parmesan cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• 5 – 8 ounces asparagus

Aioli

Place mayonnaise, pressed garlic clove, and turmeric (if desired), in a small bowl and stir with a small whisk to blend ingredients. Add a few drops of olive oil up to 1 tablespoon. Whisk to combine. Taste for salt.  Add a pinch if you think it is needed. Refrigerate till ready to serve.

Note

• I use Hellman’s. Different brands have very different tastes and intensity. I do not add any salt to mine. If garlic isn’t your thing, use a very small clove—I use the largest one available or two if they are small.
• If you don’t have a garlic press, chop the clove until it is very finely minced.

Asparagus Fries

Preheat an oven to 425°F. Line a large baking sheet with parchment paper or use Silpat.  If neither of these or available, line the sheet pan with foil and spray with a non-stick spray.

Place the flour in a shallow dish or plate.  In a second shallow dish whisk together the egg and water till well combined.  In a third shallow dish or plate, stir together the panko, cheese, salt, and pepper.

Cut or snap off the tough ends of the asparagus spears and discard. Dredge each asparagus spear in the flour, lightly coating on all sides, then dip into the egg mixture. Roll in the panko to coat completely.

Place the asparagus in a single layer on the prepared baking sheet and season with salt. Roast in a preheated oven for 8 – 10 minutes or till golden.

More than a few notes😊

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• I use ½ package of HEB’s 10-ounce prepackaged asparagus spears (for uniformity).
• A long time ago I purchased a “breading set of pans.  They are great for things like asparagus spears or small cutlets. Available on the Internet from multiple sources, Williams Sonoma has a set of three w/lids on sale for $11.99.
  • https://www.williams-sonoma.com/products/breading-trays-with-lids-set/?catalogId=61&sku=8908188&cm_ven=PLA&cm_cat=Google&cm_pla=Homekeeping%20%3E%20Food%20Storage%20Containers&cm_ite=8908188&gclid=EAIaIQobChMIyZyOx9yI6QIVJ_fjBx3AfAl2EAYYASABEgJvEfD_BwE
• If asparagus is very dry, getting flour to stick, might be problematic. You can spray the spears very lightly with Pam.
• There is a whisk a friend introduced me to when I first moved to Wimberley, and it is the BEST type of whisk to use when blending eggs and water in a shallow bowl/pan. It is called a French whisk and available from different sources on the Internet. Here is one: https://www.kitchenniche.ca/fox-run-french-whisk-p-90.html?currency=USD&gclid=EAIaIQobChMIt7_h0t6I6QIVzP_jBx343gK1EAQYASABEgKSmfD_BwE
• If you have access to prepackaged, high-quality grated Parmesan cheese, this is a great recipe for using it.  I normally only have blocks of cheese.  I cut off a chunk, place it in my food processor, and pulse till it is fine crumbs.  I then add the panko, salt, and pepper, pulsing a few times to combine.
• My oven and I have become friends. I have made peace with it and accept that I can’t trust the timing specified on any given recipe.  It has been trial and error.  I roasted my asparagus fries for 10-11 minutes at 425°F on the convection setting. In other ovens it might burn the same spears to a black crisp.  I guess this is just advising everyone to check your spears after 6 or so minutes and go from there.