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.