After a day like Saturday, my husband and I deserved a trip to IHOP.
Okay, I may be being a bit dramatic. The story goes that my car is 10 years old and I thought I’d make sure that I have the title handy just in case I decide to buy a new car at a moment’s notice. Guess who couldn’t find the title? In true Tina style, I freaked out. Thankfully my husband is a calm cookie and kept me from losing my mind. Also, fortunately you can get a copy of your car title from the DMV. However, there’s only one DMV in CT that does this particular service and it’s one hour away from home.
Doesn’t everyone want to go to the DMV on a Saturday morning? I’m going to go with NO!
I knew that I wouldn’t feel better until I had this resolved. Besides, how long could this possibly take? We had to wait two hours at the DMV! Two hours! By the way, my husband had to renew his driver’s license so we figured that we do that at the same time even though it wasn’t strictly necessary to do it at this location. Anyway, we waited on line to get our spot in line then we waited, and waited, and waited some more. I felt like I was Beetlejuice when he was in the waiting room.
We were starving when we left the DMV and my husband knew of an IHOP restaurant near by so we made b-line there. We pretty much licked our plates clean after inhaling our food. Our breakfast was after 2:00 pm.
Sorry for the long winded story, but the visit to IHOP was the inspiration for these asparagus fries. I felt like I needed to eat healthier on Sunday in order to make up for the damage done at IHOP. We had some lovely asparagus in the fridge just waiting to be used up.
Let’s see… I’ve turned zucchini and cauliflower into a crunchy panko crumb snack. Why not asparagus now? It just goes to show you how versatile that panko crumb coating is because I’ve now used it on three veggies and they’ve all turned out amazingly delicious.
These really aren’t “fries” because I baked the asparagus instead of frying them. Remember I’m trying to keep it healthy. Plus (and obviously) these aren’t made out of potatoes. What else would I call them if not “fries”? Hey, come on, it’s even a long skinny vegetable that’s already shaped like a fry. 🙂
These asparagus fries have a little bit of heat to them, but just a hint. We snacked on them throughout the day right off of the tray that I baked them on. No sauce required. They taste fab hot or room temperature.
How fun would it be to serve them out of a pint glass with some beers though?
Spicy Baked Asparagus Fries Recipe
(About 4 servings)
- about 1 pound of asparagus
- 1/2 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 large eggs
- 1 and 1/2 cups panko crumbs (I used Chipotle seasoned panko breadcrumbs)
- Preheat the oven to 425 degrees F.
- Line a baking sheet with tin foil or a silicone mat.
- Cut the fat end off of the asparagus.
- In plate #1, whisk together the flour, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt.
- In bowl #2, whisk together the eggs. Then move the whisked eggs to a plate because it will be easier to dip the asparagus into it.
- In plate #3, add the panko crumbs.
- Cover each asparagus piece in the flour mixture (in bowl #1).
- Then dip each asparagus piece in the egg mixture (in bowl #2).
- Finally coat each asparagus piece in the panko crumbs (in bowl #3).
- Transfer the asparagus pieces to the prepared baking sheet.
- Spray the asparagus pieces with cooking spray and cook them for about 10 to 13 minutes or until they are lightly browned.
Source: Tina’s Chic Corner
Here are some other fab snacks.