One topic that most of us Canadians love to talk about is the weather. It’s true. No exaggeration here. To prove it to you, here’s what I found googling Canadians and weather: “there are only three networks in the world dedicated to weather and two of them are in Canada.” If you need more proof, just visit us here in Canada and you will hear conversations about the weather as soon as you enter the border!
However, one topic we’d all love to forget is the winter of 2013 (enter dramatic sound effects here). That winter was the most brutal (again, no exaggeration here) winter we’ve experienced in the 18 years we’ve been living in the Great White North. And that’s counting the winter when the army was brought in to plow our snow because Toronto was in a state of emergency! But enough about the winter of 2013 because it’s behind us now! With the plus temperatures and sunny days we’ve been experiencing here in Canada, we’re all about the shorts and t-shirts and patio season now, well almost!
Spring and fall are our favourite seasons because the temperatures are just right- not humid hot that you are sweating from all body parts where the sun don’t shine or so cold that your nose hairs are frozen solid! Spring time brings us tulips sprouting out of the ground, trees blooming again and longer daylight hours! One other fantastic addition to this season is spring produce! One such produce we love around here is asparagus. Our favourite way of eating asparagus is roasted with a little bit of evoo and s&p, but this time we decided to jump on the bandwagon and make baked asparagus fries! And we were not disappointed. Each spear covered in seasoned breadcrumbs and parm cheese and then dipped into sriracha mayo – heaven (no exaggeration, for reals)! Here’s the recipe for you if you decide to jump on the bandwagon as well:
- For the asparagus fries:
- 1 pound of asparagus, trimmed
- 1 cup of panko breadcrumbs
- ¾ cup of all purpose flour
- ½ cup of parmesan cheese
- 1 teaspoon of garlic powder
- salt and pepper
- 2 eggs slightly beaten
- For the dipping sauce:
- 1 cup of mayonnaise
- 1 tablespoon of sriracha
- juice of half a lemon
- Preheat oven to 375F.
- In a shallow dish, add the bread crumbs, flour, parm cheese, garlic powder and s&p.
- In another shallow dish, add the two eggs and lightly beat.
- Dip each asparagus spear into the egg wash first and then in the panko/flour mixture. Repeat if you want your asparagus fries to be extra crunchy.
- Bake for about 15 to 20 minutes until browned and crisp.
- For the dipping sauce:
- Combine the mayo, sriracha and lemon juice and mix until well blended.
- You can add less or more of the sriracha sauce to suit your taste.