Tuesday, October 22, 2013

Oven Baked Asparagus Fries

After sharing the Asparagus Fries recipe from The Veggie Book, I ended up switching it up a lot and making my own version of Asparagus Fries.  I used my flour mixture from my fried green beans, replacing the cornmeal with almond flour...holy cow, these are good! The cayenne pepper just brings it to a whole new level.

Oven Baked Asparagus Fries
1/2 cup all-purpose gluten free flour blend
1/2 cup almond flour
1/2 tablespoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 egg, beaten
~1 tablespoon water
1 bunch of asparagus (try to have young, thinner asparagus if possible)

Preheat oven to 425F and grease a large baking sheet.  In a medium bowl (or even a gallon sized ziploc bag), combine together the flour blend, almond flour, salt, black pepper, and cayenne pepper.

In a small bowl combine the beaten egg and the water.

Trim the ends of the asparagus and cut the stalks in half. Toss the asparagus in the egg, then coat them in the flour mixture.   Place them evenly on the baking sheet and lightly drizzle with olive oil, if desired.

Bake for 10-15 minutes at 425F, or until desired doneness is reached.

This post was shared on Slightly Indulgent TuesdaysGluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, and Whole Food Fridays.

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