Showing posts with label Asparagus. Show all posts
Showing posts with label Asparagus. Show all posts

Tuesday, October 22, 2013

Oven Baked Asparagus Fries

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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)

Directions
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.

Sunday, October 13, 2013

Asparagus Fries from Harvest Your Health Bundle Sale

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NOTE: This offer is no longer available.

If you saw my posts on Monday, Wednesday, and Friday, you know that I am helping promote the 'Harvest You Health' bundle sale.  I thought it would be fun to share a couple of recipes and pointers from some of the books.  Today's recipe is Asparagus Fries  from The Veggie Book: How to Pick, Prepare and Plate by Sara Shay, Danielle Tate, and Debra Worth.  The Veggie Book helps you turn the veggies you want to serve into veggies they want to eat.  It features 10+ veggies in over 150 pages of recipes, nutrition, and storage information for veggies many of us grew up eating out of a can.

image from The Veggie Book by Shay, Tate, and Worth

Asparagus Fries from The Veggie Book
10-12 asparagus spears
2 eggs, beaten
1/2 cup bread crumbs (use GF)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon parsley

Trim off the root end of your asparagus and cut each spear in half.  If you have spears that are thicker than others you may want to cut them in half length-wise to ensure even cooking.  Place eggs, beaten in a small bowl.  In a separate bowl or plate mix together your salt, pepper, parsley, and breadcrumbs together.  Dip spears into egg mixture and then breadcrumbs. Place on greased pan and bake at 375° for 15-20 minutes until desired tenderness is reached.

There are some fantastic dipping sauces (orange mayo dipping sauce and herb dipping sauce) in the book to serve with the asparagus fries, so go check it out!

The following is the list of all the eBooks, meal plans, online magazine subscriptions and discount codes included in this once in a lifetime offer. Use the links to obtain more detailed information on each specific category or book.  If you are interested in purchasing the bundle go here:



Cooking/Preparing Paleo Food

Cooking/Preparing Real Food

Meal Plans

Personal/Home Care (Skin, Hair, Teeth, Cleaning)

Fertility, Pregnancy, Babies, Children, Motherhood

Inspiration

Fitness

Intentional/Simple Living

Informational

Detoxify

Online Magazine Subscriptions

Discounts