One thing I love more than anything in the Spring and Summer is the variety of fresh vegetables available. I love locally sourced produce from farmer’s markets and it doesn’t get any more local than our backyard garden! One of my favorite seasonal Spring vegetables is asparagus.
I also have a major weakness for finger food you can dip, including french fries (from the boardwalk, fairgrounds, frozen section of the grocery store – you get it!) So I recently decided to turn asparagus into fries and made a lemon yogurt sauce for dipping. This is a side that I’ll be making over and over again! Be sure to check out these other easy recipes for meals, snacks, and sides to enjoy all throughout Summer!
Although this dish is a creative new way to eat asparagus, let’s not forget about the delicious dipping sauce served on the side! It’s made from Greek yogurt, fresh lemon juice, garlic powder, fresh dill and chives cut straight from the garden. Essentially, this dipping sauce is very similar to Greek Tzatziki sauce, but without the cucumber.
So if there’s sauce left over from your asparagus fries, it also makes a great all-around dipping sauce for fish, chicken, fresh vegetables, or even pita chips!
- 1/2 lb. asparagus, cleaned and trimmed
- 2 egg whites, slightly beaten
- 1 cup Panko bread crumbs
- 1 cup all-purpose flour
- 1/2 tsp. garlic powder
- 1 cup plain Greek yogurt
- 1 lemon, juiced
- 1 tbsp. fresh dill and chives, chopped
- Non-stick cooking spray
- Salt and pepper, to season
- Preheat oven to 350º and prepare a baking sheet with foil. Spray with non-stick cooking spray.
- Add egg whites to a shallow dish.
- In another shallow dish, add Panko bread crumbs, flour and garlic powder. Mix gently with a fork to combine.
- Roll asparagus in egg whites to coat evenly, then roll asparagus in the Panko mixture, thoroughly coating.
- Add breaded asparagus evenly onto your baking sheet and spray with cooking oil.
- Bake asparagus fries for 20 minutes, or until golden brown, making sure to turn them halfway through cooking.
- While asparagus cooks, prepare your dipping sauce.
- Spoon Greek yogurt into a small bowl.
- Add lemon juice and stir to combine.
- Add fresh dill and chives, as desired.
- Season with salt and pepper.
- Serve asparagus immediately after cooking with Herbed Lemon Yogurt Sauce for dipping.
The Panko bread crumbs give these asparagus fries a great crunch and the lemon yogurt dipping sauce has all the bright flavors of Spring. It’s a perfect, lighter version of fries that will hopefully become one your new favorite side dishes for Spring and Summer! Enjoy!
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