Asparagus Fries With Garlic Aioli Recipes

ASPARAGUS FRIES

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.

ASPARAGUS FRIES WITH GARLIC AIOLI

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.

KETO BACON-WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Combine mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, and garlic salt in a bowl and mix well. Refrigerate lemon aioli until ready to use.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Divide asparagus stalks into groups of 3 to 5 stalks, depending on the thickness of the asparagus. Wrap each asparagus bundle tightly with 1 piece of bacon, overlapping slightly as you wrap and tucking the ends under the bacon so it holds securely.
• Place asparagus bundles in a single layer on a piece of aluminum foil. Spray bundles lightly with olive oil spray and top the bacon with cracked pepper.
• Grill asparagus bundles on the foil for 10 minutes. Flip each bundle and grill until bacon is cooked through and crisp, an additional 10 minutes. Serve with lemon aioli.

PORTABELLA FRIES WITH GARLIC AIOLI

Steps:

• In small bowl, mix garlic aioli ingredients; set aside.
• In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
• In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
• Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

CRUDITéS WITH LEMON-GARLIC AïOLI

Steps:

• 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
• 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
• 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
• 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.

ASPARAGUS FRIES

Steps:

• Preheat the oven to 200C/390°F.
• Snap the top off of the asparagus spears.
• Crack the egg into a bowl then whisk.
• Coat the asparagus in egg, then the ground almonds and place on a baking tray covered in parchment paper.
• Sprinkle the mixed herbs and ground garlic on top then squeeze the lemon juice over them.
• Bake for 25-30 minutes turning half way through.

AIR-FRYER ASPARAGUS FRIES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine egg and honey in a long, narrow dish and beat together. Combine panko and Parmesan cheese in a separate plate. Coat each asparagus stalk in egg mixture and roll in panko mix to coat.
• Place 6 spears in the air fryer and cook to desired brownness, 4 to 6 minutes. Repeat with remaining spears.
• Combine mustard, yogurt, and cayenne pepper in a small bowl. Serve dipping sauce alongside asparagus spears.