The premise is simple. Rather than eat the traditional fried potatoes with your grilled items for Memorial Day or your weekend backyard barbecue, you substitute with other long, dip-able items that just so happen to be in season. These asparagus fries will make you wonder why you didn’t dabble in the seasonable vegetable side dishes earlier.
Panko Asparagus Fries
1 bunch thin fresh asparagus spears
1 teaspoon champagne/white wine vinegar
½ teaspoon salt
1 ½ cups panko bread crumbs
½ cup shredded Parmesan
Preheat your oven to 425º F. Rinse and pat dry asparagus spears. Cut off the woody ends of the asparagus spears.
In a shallow dish, beat together eggs, vinegar, salt and pepper. In another shallow dish combine panko and Parmesan. One at a time, dip spears into the egg mixture and then roll in the panko, lining them up on the baking sheet about ½” apart until full.
Bake at 425ºF for 20 minutes, flipping once halfway through. Remove from oven and serve with aioli for dipping, if desired. Enjoy thoroughly.
Makes 8 servings.