A delicious take on fries using asparagus, served with an herbed lemon yogurt sauce for dipping.
- 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.