Asparagus Fries With Smoked Paprika Aoli Recipes

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ASPARAGUS FRIES WITH GARLIC AIOLI



Asparagus Fries with Garlic Aioli image

A healthier alternative to conventional french fries, these asparagus fries are baked and offer more fiber, vitamins, and minerals.

Yield 4 servings

Number Of Ingredients 13

For the asparagus:
1 pound fresh asparagus
7 ounces panko breadcrumbs
1 teaspoon ground black pepper
For the vegan egg:
2 tablespoons flaxseed meal
7 teaspoons water
For the aioli sauce:
1 cup Hellmann's® Carefully Crafted Dressing and Sandwich Spread
3-4 garlic cloves, minced
2 teaspoons fresh parsley, finely chopped
1 teaspoon extra-virgin olive oil
¼ teaspoon salt

Steps:

  • In a small bowl, add the flaxseed meal and water and with a spoon, stir until combined. Let it sit until thickened, about 3-5 minutes. In the meantime, combine the aioli ingredients in a small bowl. Set aside.
  • Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
  • On a flat plate, combine the panko breadcrumbs, salt, and pepper.
  • Dip each asparagus spear in the vegan egg mixture until thoroughly coated, then dip in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing spears about 1 inch apart on baking sheet.
  • Bake for 15 minutes. To finish the fries, set the broiler to high and broil the asparagus for 2-3 minutes, turning once on each side until golden brown and crispy. Remove asparagus fries from oven and serve immediately with the prepared garlic aioli.

ASPARAGUS FRIES



Asparagus Fries image

Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon chili powder
1/2 teaspoon kosher salt
Zest of 1 lime
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
1 tablespoon seafood seasoning, such as Old Bay
Vegetable oil, for frying
1/2 cup mayonnaise
Zest and juice of 1 lemon
1 small clove garlic, grated
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 cup lager, chilled
1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
Kosher salt and freshly ground black pepper

Steps:

  • For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
  • For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
  • Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
  • Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
  • Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

HAND-CUT FRIES WITH SMOKED AIOLI (GLUTEN FREE)



Hand-Cut Fries With Smoked Aioli (Gluten Free) image

Make and share this Hand-Cut Fries With Smoked Aioli (Gluten Free) recipe from Food.com.

Provided by UmmBinat

Categories     Lunch/Snacks

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

3/4 cup mayonnaise
1 garlic clove
1 teaspoon smoked spanish paprika
1 teaspoon fresh lemon juice
1 tablespoon finely chopped flat leaf parsley
2 teaspoons finely chopped flat leaf parsley
kosher salt & freshly ground black pepper
vegetable oil, for frying
3 large baking potatoes, peeled and cut into 1/2-inch-thick sticks (about 2 pounds)

Steps:

  • In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice.
  • Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate.
  • In a large saucepan, heat 1 inch of oil to 250°.
  • In a large bowl, rinse the potatoes and pat thoroughly dry.
  • Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes.
  • Transfer to paper towels to drain.
  • Increase the oil temperature to 350°.
  • Cook the fries in batches until golden and crisp, about 3 minutes.
  • Transfer to paper towels to drain and immediately season with salt.
  • Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli.

Nutrition Facts : Calories 182, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 212.8, Carbohydrate 22.6, Fiber 1.5, Sugar 2.6, Protein 1.8

ASPARAGUS FRIES WITH GARLIC AIOLI



Asparagus Fries with Garlic Aioli image

A healthier alternative to conventional french fries, these asparagus fries are baked and offer more fiber, vitamins, and minerals.

Yield 6 servings

Number Of Ingredients 14

For the asparagus:
1 pound fresh asparagus
7 ounces panko breadcrumbs
1 teaspoon ground black pepper
¼ teaspoon salt
For the vegan egg:
2 tablespoons flaxseed meal
7 teaspoons water
For the aioli sauce:
1 cup Best Foods® Carefully Crafted Dressing and Sandwich Spread
3-4 garlic cloves, minced
2 teaspoons fresh parsley, finely chopped
1 teaspoon extra-virgin olive oil
¼ teaspoon salt

Steps:

  • In a small bowl, add the flaxseed meal and water and with a spoon, stir until combined. Let it sit until thickened, about 3-5 minutes. In the meantime, combine the aioli ingredients in a small bowl. Set aside.
  • Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
  • On a flat plate, combine the panko breadcrumbs, salt, and pepper.
  • Dip each asparagus spear in the vegan egg mixture until thoroughly coated, then dip in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing spears about 1 inch apart on baking sheet.
  • Bake for 15 minutes. To finish the fries, set the broiler to high and broil the asparagus for 2-3 minutes, turning once on each side until golden brown and crispy. Remove asparagus fries from oven and serve immediately with the prepared garlic aioli.

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