Try these crispy asparagus fries for a green twist on the potato classic.
1 1/2 cups
, tough ends snapped off
Combine egg and mustard in a shallow bowl, and beat until uniform.
Combine flour and ¾ tsp salt in another bowl.
Place panko crumbs on a plate.
Put all of the asparagus into the flour mixture and toss to coat; don’t worry if there is a very fine coating that sticks to the asparagus.
Working with a few spears at a time, hold the tips of the asparagus, coat with the egg mixture and roll in panko (leaving tips clean if possible).
Heat oil in a large frying pan over medium. Working in batches, fry asparagus, turning as needed, for 1 to 2 min or until panko is golden and asparagus is tender-crisp. Remove from heat, season with the remaining ¼ tsp salt and serve.
Nutrition (per serving)
Originally published in the May 2013 issue. Photo by Jodi Pudge.