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Green-Bean and Asparagus Fries with Dipping Sauce

February 4^th 2013

Contributed by:

Susie Fishbein

Green-Bean and Asparagus Fries with Dipping Sauce

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Recipe

Green-Bean and Asparagus Fries with Dipping Sauce

Speed green-bean-eating contests, created by my ingenious sister-in-law Sarah, were a clever way to get my kids and their cousins to competitively eat their veggies while at the same time satisfying their mothers' desire for veggie consumption. There will be no need for contests with these fun “fries.” Just make sure to have plenty of the dipping sauce on hand

Times

Prep Time : 5 min
Cook Time : 10 min
Ready Time : 15 min

Servings

8-10

Ingredients

4 large eggs, whisked well
1¾ cup panko breadcrumbs
1 pound green beans, stem ends sliced off
1 bunch (20-28 spears) medium-thick asparagus, bottom 2 inches cut off
nonstick cooking spray
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon finely chopped dill or Israeli pickles
2 teaspoons pickle juice from jar or can of pickles

Directions

Preheat oven to 425°F.
Set up a 2-part breading station. Place the whisked eggs in one part and the panko in the second part.
Working with a small handful of green beans at a time, dip into the eggs and then into the panko, patting to adhere the panko to the vegetables. Place in a single layer, with space between the coated “fries,” on 1-2 jellyroll pans. Repeat with remaining green beans and the asparagus. Using a sweeping motion, spray nonstick cooking spray over the green beans and asparagus. Bake, uncovered, for 12 minutes, until crisp and light golden brown.
In the meantime, prepare the dipping sauce: In a medium bowl, whisk the mayonnaise, mustard, chopped pickle, and pickle juice.
Serve the “fries” with the dipping sauce.

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About Susie Fishbein

Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.

comments

2 Responses to Green-Bean and Asparagus Fries with Dipping Sauce

says: mikenjune

Looks amazing and I am sure my kids will love it too!

Reply
says: sa

can this be done with frozen stingbeans?

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Green-Bean and Asparagus Fries with Dipping Sauce

February 4^th 2013, by Susie Fishbein

Ready Time: 10

Serving : 8-10

Ingredients

4 large eggs, whisked well
1¾ cup panko breadcrumbs
1 pound green beans, stem ends sliced off
1 bunch (20-28 spears) medium-thick asparagus, bottom 2 inches cut off
nonstick cooking spray
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon finely chopped dill or Israeli pickles
2 teaspoons pickle juice from jar or can of pickles

Directions

Preheat oven to 425°F.
Set up a 2-part breading station. Place the whisked eggs in one part and the panko in the second part.
Working with a small handful of green beans at a time, dip into the eggs and then into the panko, patting to adhere the panko to the vegetables. Place in a single layer, with space between the coated “fries,” on 1-2 jellyroll pans. Repeat with remaining green beans and the asparagus. Using a sweeping motion, spray nonstick cooking spray over the green beans and asparagus. Bake, uncovered, for 12 minutes, until crisp and light golden brown.
In the meantime, prepare the dipping sauce: In a medium bowl, whisk the mayonnaise, mustard, chopped pickle, and pickle juice.
Serve the “fries” with the dipping sauce.

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