Asparagus Fries with Garlic Lemon Aioli from Skinny Suppers
Today’s guest post and recipe is from Skinny Mom Brooke Griffin, whose new book, Skinny Suppers, is on sale today!
In her debut cookbook, Skinny Suppers, Griffin is on a mission to help you make smart, healthier choices and cook stress-proof, hearty meals for your family to enjoy around the dinner table.
If you love these Asparagus Fries, you can try two other recipes from the book for Caribbean Jerk Chicken with Mango Salsa and Easy One-Pot Caprese Pasta. For more delicious meals like these, grab yourself a copy of Skinny Suppers from your favorite retailer.
March 22 is finally here! If you happen to see me today, you’ll notice a pep in my step like nothing ever before — I’m just THAT excited! And if you can’t find any copies of Skinny Suppers on shelves, it’s probably because my mama saw them first and bought out the entire store. But kidding aside, I am giddy with excitement that this day has arrived after months of anxious anticipation.
My hope is that Skinny Suppers will not only be a book of healthier recipes for families, but women everywhere will use it as a tool to make suppertime an easier, more enjoyable experience. And though many of the recipes are main dishes, what’s suppertime without tasty sides?
One of my favorite skinny sides from the book are these tasty, filling asparagus fries that even my picky five-year-old loves. They’re the perfect alternative to greasy french fries and I’ve even included a flavorful dipping sauce.
So give it a try! And if you’d like to check out Skinny Suppers, it’s available TODAY wherever books are sold.
Asparagus Fries with Garlic Lemon Aioli
I have found asparagus to be the ideal canvas if you’re looking for a new and interesting flavor for french fries. There is very little prep, and the crunchy coating includes flaxseed meal, which adds incredible nutritional value (it’s been linked to aiding in weight management, has cancer-fighting properties, and boost immunity).
Prep Time: 10 minutes | Cook Time: 10 minutes
Serves: 4 | Serving Size: 7 asparagus fries, 1 tablespoon aioli
28 asparagus spears
¼ cup white whole wheat flour
½ teaspoon salt
½ teaspoon black pepper
2 egg whites
¾ cup panko bread crumbs
1 tablespoon flaxseed meal
¼ cup grated Parmesan cheese (I like Sargento)
Lemon Aioli Dipping Sauce:
3 tablespoons light mayonnaise
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper
- Preheat the oven to 425° Line a baking sheet with foil and coat with cooking spray.
- Wash the asparagus and trim off the bottoms.
- In a shallow baking dish, mix together the flour, salt and pepper. In a separate shallow baking dish, whisk the egg whites. In a third shallow baking dish, or on a plate, mix the panko, flaxseed meal, and Parmesan.
- To bread the asparagus, roll the spears through the flour mixture and shake off the excess. Next, roll the asparagus through the egg whites and allow the excess to drip off. Third, roll through the panko mixture, and press gently to adhere to the spears.
- Lay out the asparagus on the prepared baking sheet in a single layer. Bake until golden, 10 to 12 minutes.
- Meanwhile, prepare the lemon aioli dipping sauce: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, garlic powder, salt, and pepper.
- Serve the asparagus fried with the dipping sauce.
Skinny Sense: Aioli is a garlicky mayonnaise, superb for dipping foods like fries; but it can also be used as a condiment and is an ideal topping for sandwiches and burgers alike.
Calories – 161
Fat – 6g
Carbohydrates – 20g
Fiber – 4g
Sugar – 3g
Protein – 9g