Anya Kassoff’s Asparagus Fries
This is a well-loved recipe in my kitchen, to which I return frequently in the spring, when asparagus is at its most vibrant. A crispy coating of nuts, seeds, spices, and nutritional yeast—the vegan answer to cheese—coats the tender asparagus spears. It’s an excellent (and addictive) side when freshly roasted, sort of like nutritious green fries, and the leftovers are delicious on a salad or inside a sandwich. Choose asparagus spears of medium thickness—if they’re too thin, the fries won’t hold their shape.
Servings
Serves4
Servings
Serves4
Ingredients
  • 4tablespoons freshly squeezed lemon juice
  • 2tablespoons purified water
  • 2tablespoons chia or flax meal
  • 1/2cup ground raw pumpkin seedspistachios, or other nuts of choice
  • 1/4cup sesame seeds
  • 1/2cup nutritional yeast
  • 2teaspoons garlic powder
  • 1teaspoon Saltplus more for sprinkling
  • 1teaspoon coconut sugar
  • 11/2teaspoons cumin seedsfreshly ground
  • 1/4teaspoon red pepper flakes
Instructions
  1. 1. In a shallow dish, whisk together the lemon juice, water, and chia or flax meal. Set the mixture aside for 10 minutes to allow the chia or flax to gel.
  2. 2. In a large bowl or zip-top bag, combine the ground nuts or seeds, sesame seeds, nutritional yeast, garlic powder, salt, coconut sugar, ground cumin, and red pepper flakes—mix well or seal the bag and shake to combine thoroughly. Pour about 1/3 cup of this mixture onto a large plate.
  3. 3. Preheat the oven to 395°F (200°C). Line a rimmed baking sheet with parchment paper.
  4. 4. Dip the asparagus, one spear at a time, into the lemon-chia mixture, then transfer it to the plate with the dry coating.Using a fork, generously cover each spear with the mixture to coat. Avoid touching the asparagus and the coating with your hands as much as possible, in order to keep the coating as dry as possible and on the asparagus.
  5. 5. Carefully transfer the coated asparagus spears to the prepared baking sheet. Continue adding more of the coating mixture to the plate as it gets used up. Transfer the coated asparagus spears to the oven and bake them for 15 to 20 minutes, until the coating is dry and golden.6. Remove the asparagus fries from the oven and serve immediately. The leftovers will get soggy when refrigerated, but the flavor will stay delicious for 2 to 3 days.
  6. 6. Remove the asparagus fries from the oven and serve immediately. The leftovers will get soggy when refrigerated, but the flavor will stay delicious for 2 to 3 days.