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There is nothing better than good food and friends, and this week’s #ProgressiveDinner #SundaySupper includes just that. I’m very excited to be sharing these great foods with you. Mine is all the way down below, but let me share theirs first.
Jen from Juanita’s Cocina will have her Portabella and Goat Cheese Tart waiting for us. Mmmm… I am in love with Portabella’s.
Then Pam, over at The Meltaways is serving her Slow Cooked Lasagna Soup. Sounds so delicious!
My friend Angie, from Big Bears Wife, who I also host This Week’s Cravings with each week, is treating us to her Crock Pot Roast Beef. Her recipes are always amazing, so I’m sure this one will be so good!
According to my dear friend Isabel over at FamilyFoodie , you can’t have a Roast without the Smashed Potatoes and Gravy, so she has gracious offered to make those for our #SundaySupper. She’s showing you how to make the easiest Smashed Potatoes and No lump Gravy. And they look so good!
I’m bring the side dish… Baked Asparagus Fries with a Roasted Garlic Aioli. You’ll find that below.
The perfect ending to a perfect meal Around the Family Table always ends with a fabulous Dessert. Carla from Chocolate Moosey was the obvious choice for Yummy Banana Cupcakes. Mmmmmm……
We hope you can all join us this Sunday for our Progressive Dinner. It’s guaranteed to be a blast and full of inspiration! We will be tweeting about it all day and all you have to do is use the Hashtag #SundaySupper to join the fun.
Ingredients
- 1 bunch asparagus, washed and trimmed
- 2 egg whites, beaten lightly
- 1/2 c. flour
- 1/2 c. panko bread crumbs
- salt and pepper, to taste
- 4 Tbs. grated Parmesan cheese
- 1/4 tsp. garlic powder
- 1 Tbs. olive oil
- 3/4 c. mayonnaise
- 3 Tbs. minced garlic
- 2 1/2 Tbs. lemon juice
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
Instructions
Brush your baking pan lighting with olive oil to prepare it, and set it aside.
Preheat your oven to 425 degrees.
Place the lightly beaten egg whites in a shallow dish.
In another bowl, mix the rest of the ingredients.
Roll each asparagus spear in enough egg whites to coat the entire stalk and then place it directly into the next bowl of dry panko mixture and roll the spear until it’s completely covered with the panko mixture.
Place each spear your prepared baking dish.
Bake for about 15-20 minutes, or until the asparagus is crispy on the outside but still slightly firm on the inside. It might need a little more time depending on the size of the asparagus spear.
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl or in the blender. Cover and refrigerate for at least an hour before serving to allow all the ingredients to marry the flavors together.
Serve with the Baked Asparagus Fries or any anything else you feel like dipping! So yummy!
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Show Hide 18 comments
I love your side dish for Sunday Supper.
I’ve only made these once and they were a big hit. Not sure why I haven’t done them again.
Your photos look terrific.
Yummy. I recently found a love for asparagus, but honestly didn’t have many (one to be exact) recipes for it. So big thanks for this one!
These look absolutely amazing. And we love asparagus. These will definitely be making an appearance in our kitchen!
Holy yum! I have some asparagus in the fridge now – I think I am going to have to make this ASAP!
Here’s a “didja know?” for any recipe that calls for minced garlic…didja know that in many grocery stores you can buy pureed or crushed garlic? That keeps the aioli super smooth, and chunk free. AND since the flavors marry for an hour or so, you use less.
I love veggies, so I’m def going to give these fries a try! Thanks for bringing these to Sunday Supper!
Nicole, These look absolutely amazing and I can not wait to try them!
Thank you Maureen. They are so yummy, we make them often. It’s a sure way for me to get my kiddos to eat Asparagus. LOL
Nicole Humphrey Cook recently posted..Mostly Mexi Mini Potato Skins
You’re welcome. I also have a roasted asparagus recipe that uses olive oil and salt and pepper that makes them just delicious.
Thanks for stopping by!
Nicole Humphrey Cook recently posted..Mostly Mexi Mini Potato Skins
Jen, they are super yummy, I know you will love them. Do let me know if you try them!
Nicole Humphrey Cook recently posted..Mostly Mexi Mini Potato Skins
Pam, if you try them, let me know how you like them. We almost always have asparagus on hand, so I understand. This is one of only two recipes I’ve found that will get my kids eating the asparagus without making it “unhealthy”.
Thanks for stopping by!
Nicole Humphrey Cook recently posted..Mostly Mexi Mini Potato Skins
Yep, I did know. In fact, that’s about all I use but some swear by freshly minced so I left it there.
I actually use store-bought minced garlic in a jar most of the time. I did not however, use less but we love garlic, so massive garlic flavor is perfectly okay for us. LOL
Thanks for the tip Deb!
Nicole Humphrey Cook recently posted..Mostly Mexi Mini Potato Skins
I love doing this with different veggies, but asparagus is by far our favorite. Thank you so much for stopping by and I look forward to our next #SundaySupper, Carla.
Nicole Humphrey Cook recently posted..Mostly Mexi Mini Potato Skins
Isabel, you simply must try them. They are very easy and so delicious and full of fresh flavors. Love them.
We probably eat them a bit too often, but since my kids love asparagus done this way or roasted with pepper, I’ll keep making them to get those veggies into their growing bodies. haha
xoxo Thank you for hosting #SundaySupper – it’s always such a blast and I get some of the tastiest recipes to try from the others.
Nicole Humphrey Cook recently posted..Mostly Mexi Mini Potato Skins
Never considered asparagus fries…but baking these fries, I love even more…plus the sauce sounds like the perfect accompaniment! Thanks for a wonderful idea!
We’ve deep fried asparagus before and it was insanely good, just not kind to the waistline. These look just as good without all the guilt!
[...] week. And speaking of making cooked veggies look delicious, The Daily Dish has my number with these baked asparagus fries from Nicole Humphrey [...]
Your recipe is very similar to mine but I have always fried my asparagus spears. Will definitely switch to your method because it is lower calories. Thanks.
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