Lemon and parmesan asparagus fries

Name: Lemon and parmesan asparagus fries
Prep time: 35 min
Cook time: 15 min
Yield: 4 to 6
Cuisine: Entrées
Ingredients: 1 garlic clove, minced; 175 ml (3/4 cup) of plain yogourt; 15 ml (1 tablespoon) of lemon juice; 10 ml (2 teaspoons) of honey; Pepper to taste; Quantity of olive oil required; 454 g (1 lb) of Les Cultures de chez nous fresh asparagus (break off fibrous ends); 125 ml (1/2 cup) of panko (Japanese breadcrumbs); 125 ml (1/2 cup) of Parmesan cheese, grated; Zest of one lemon; Salt and pepper, to taste; 60 ml (1/4 cup) of unbleached white flour; 2.5 ml (1/2 teaspoon) of smoked paprika; 2 beaten eggs

Rate this recipe

Author: Julie DesGroseillers – Nutritionist

Keep screen on

Preparation 20

Baking 15

Portions 4 to 6

Freezing No

Budget

Ingredients Preparation

Ingredients

For the lemon yogourt sauce:

1 garlic clove, minced
175 ml (3/4 cup) of plain yogourt
15 ml (1 tablespoon) of lemon juice
10 ml (2 teaspoons) of honey
Pepper to taste

For the asparagus fries:

Quantity of olive oil required
454 g (1 lb) of Les Cultures de chez nous fresh asparagus (break off fibrous ends)
125 ml (1/2 cup) of panko (Japanese breadcrumbs)
125 ml (1/2 cup) of Parmesan cheese, grated
Zest of one lemon
Salt and pepper, to taste
60 ml (1/4 cup) of unbleached white flour
2.5 ml (1/2 teaspoon) of smoked paprika
2 beaten eggs

Preparation

Side-by-side mode

Preheat oven to 400°F (200°C).
Mix all sauce ingredients and refrigerate.
Line a baking sheet with parchment paper and brush lightly with olive oil. Set aside.
In a soup plate, combine panko, grated Parmesan, lemon zest, salt and pepper. Prepare a second shallow dish for the flour and paprika, then a third for the eggs. Dip the asparagus first in the flour, then in the egg and finally in the panko mixture.
Place the asparagus on the baking sheet. Drizzle lightly with olive oil and bake for 15 to 20 minutes or until tender-crisp and golden. Serve with lemon yogurt sauce.