My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

« puffed, chalky, rocky, progress, fun! | Main | gimme’ a break »
Friday
May132011

so where were we

Oh yes…a recipe…

I probably shouldn’t have brought up Kit Kat bars and then given you a recipe all about asparagus.  Maybe I’ll actually bake something next week.  I could really go for a cookie.  Especially these cookies.  However, I’ve been a little apprehensive to bake, since I won’t be using wheat [gluten] flour anymore!

Asparagus is finally starting to come into season!  It’s even local + organic.  Double score.

(1 of 16)

I’m not in love with asparagus, but I do like it a lot.  I think asparagus season is just the right length of time.  Not too long where I get sick of it, but just long enough that I appreciate it.

(2 of 16)

Did you know it takes about 3 years to properly cultivate asparagus??  That is a long time to wait!

(3 of 16)

After washing your asparagus, snack the bottom part of the stem off.  The end will be very tough + woody, so you want to discard it.  If you snap the end using both hands, it will break at just the right spot.  From there you can snap the rest, or cut with a knife at about the same spot.

(4 of 16)

I cut them.  I’m becoming quite anal detail oriented in my old age.

(5 of 16)

Then, I cut them in half.

(6 of 16)

So what am I doing with these skinny green beauties?

Bathing them in millet of course!  Confused?

Bakes Asparagus Fries!  Gluten-free with a vegan option!

Where did I get this idea?  Well, I saw Jessica’s post on breaded portobello mushrooms.  I didn’t have any bellas on hand, but I had asparagus.  I thought making asparagus fries sounded like a fabulous + creative idea.  After making them I remembered, Jessica already did this too.  What hasn’t that kitchen goddess thought of? :)

This is a little different spin on her version though…so let’s get back to it!

You’ll want to mix half millet flour + half course ground millet for the coating.  Below, I want to show you the difference.  I use my blender for this process.  It works better than the food processor for this task.

On the left you have coarse ground millet.  You want to grind it about 1/2-3/4 of the way to flour.  You still want some crunchy pieces of millet mixed in.  This mimics the idea of panko breadcrumbs.   The middle pile, is millet flour.  Grind the millet until it is completely smooth, with no crunch.  On the right is whole millet.

(7 of 16)

Now here’s where things get fun.

And really messy!  I made a version coating the asparagus with egg + a version using a flax egg.

(8 of 16)

The flax egg version worked!  It was a little harder and a bit messier, but they still came out crunchy + delicious.

(9 of 16)

I have mentioned grinding your own flax at home, if you use it for flax eggs, and this is why.

Look at that stretchy-gooey-pull!  Pre-ground flax meal is just not the same!  To make your own flax meal, just buy raw flax seeds + grind them into flour in your blender.  Make sure to store the flax meal in your refrigerator, as it spoils easily.  [The same goes for the seeds!]

(10 of 16)

Although a bit of a process, this recipe is really unique and fun.

(11 of 16)

While the asparagus was baking, I made 2 different dipping sauces.  As if I didn’t have enough to clean already, I dirtied half of my pots + pans + the vita-mix.

Totally worth it though!

First, I made my super easy red sauce.  I always say this, but it’s so true, I could gobble this all up with a spoon!  It’s so thick + herby + fresh.  [I have a salt + sugar free version here, and a 5min version here.]

Next, I made an Italian spiced cheeze sauce.  It’s just like the nacho cheeze sauce, but with an zesty herbed twist!  I loved the sauce, but didn’t like it as a dipper for the asparagus.  The red sauce was much tastier with the breaded spears.

However, this sauce would be excellent over pasta, quinoa, rice, etc.  Creamy + full of flavor!

Zesty Herb Cheeze Sauce [adapted from spicy nacho cheeze sauce] yields ~1c

  • 3/4c raw cashews

  • 1/4c nutritional yeast

  • 1/3c water

  • 1/4-1/3c marinara sauce

  • 1/4t garlic powder

  • 1/2T dried oregano

  • 1t dried basil

  • 1/4t salt

  • black pepper



  1. Add water to the blender, then all other ingredients.

  2. Blend until smooth, adding more marinara if necessary, until desired consistency is reached.

  3. Taste + add more seasoning accordingly. [It will thicken a bit as it sits.]


(12 of 16)

For the breaded asparagus, the red sauce is where it’s at.  [I love the shadow in this photo!]

(13 of 16)

If you like millet + asparagus, you will like this recipe!

(14 of 16)

Herb Asparagus Fries [inspired by Crispy Portobello Mushroom Fries]

  • 1 bunch asparagus [~1lb], washed, ends snapped off + cut in half

  • 1c coarse ground raw millet [about 3/4c of the way blended to flour]

  • 1c raw millet flour [ground in blender]

  • 1T dried oregano

  • 2t dried basil

  • 1t dried thyme

  • 2t dried rosemary, finely chopped

  • 3/4t garlic powder

  • olive oil [to lightly spray before baking]

  • s+p

  • 1 egg white + 1 whole large egg [*or 2 flax eggs for vegan version – see note below]


*If making the vegan version, with flax eggs, for this recipe you want the flax eggs to be a little more liquefied.  Typically, when using flax eggs for baking, I use 1T flax + 2T hot water.  For this recipe, use 1T flax meal + 3-4T hot water [per “egg” – you’ll need that x2].  You want it a little runnier, so it just lightly coats the asparagus.  After mixing the flax meal + water together, let sit for about 5min.

  1. Preheat your oven to 400*

  2. Line 1-2 baking sheets with foil, and place a wire rack [if oven safe] on top.  Lightly coat with cooking spray.  [photo above showing this method]

  3. Whisk eggs or flax “eggs” in a bowl that is big enough to dip the half spears.

  4. On a plate or in a large bowl, mix millet flour + coarse ground millet together with the oregano, basil, thyme, rosemary + garlic powder. [salt + pepper will be sprinkled on before baking]

  5. Dip the spears in the egg [whichever kind you’re using] and let the excess drip off.

  6. Roll in the millet + herb crumbs, then place on the wire rack.  Repeat until all are coated.

  7. Lightly spray the spears with olive oil and generously sprinkle salt + pepper on top. [If you can’t spray the olive oil on, ever-so-gently brush it on with a pastry brush]

  8. Bake for about 20min until golden brown.  You can always give one a taste-test to determine if you want them to cook longer.


*Best if eaten right out of the oven.

*If you want to add parmesan cheese, like in Jess’s version, add about 1/4c to the crumb mixture.

(15 of 16)

Plate, dip + enjoy!  These would also be great thrown in a pasta dish.

(16 of 16)

After two days of rain the sun is shining!  The rain was much needed, but it’s nice to see the sun again.  Off to do house things, maybe hit the pool, and soak in some sunshine!

Happy Friday!!

Ashley

Reader Comments (51)

Hahahah you are cracking me up. These look DELISH! And I'm saying that about a veggie! Woooo!

May 13, 2011 | Unregistered CommenterJessica @ How Sweet

Yay!! I got a laugh!! That doesn't happen often. ;)

May 13, 2011 | Unregistered CommenterAshley

I love what u did with asparagus, you made it a appetizer and I always make it a side. Love it! This would be perfect for guests.

May 13, 2011 | Unregistered CommenterDestini

Those look really good. That is an awesome idea for a gluten free breading.

May 13, 2011 | Unregistered Commenterstefanie

Wow . So creative. Asparagus is a food that I am newly liking (hated it as a kid). I think even the men in my life would enjoy eating it like this! (By men.. I mean boyfriend dad and bro.. ;) )

Mmmm, these remind me of fried mozzarella zucchini sticks you'd find well, say, at your nearest Olive Garden:) Except these look WAY healthier and WAY more delicious. I wonder if they'd work with zucchini "fries", too?

Either way- i'm making them! :)

May 13, 2011 | Unregistered CommenterEmilia

These look really good -- I think I like any veggie made into a "fry"!

These look delicious! I saw the mushrooms the other day and thought they may convince my oldest son to eat mushrooms. I'll have to try these out too.

Wowzer, that is such a good idea! That might actually make me LIKE asparagus! I find it very 'blah' normally..but anything in fry form is a #win :)

Asparagus is great if you cook it with olive oil, lemon, salt + pepper too. Makes it much more flavorful! I love it thrown into pasta with a creamy lemon sauce.

May 13, 2011 | Unregistered CommenterAshley

I think they would definitely work!

May 13, 2011 | Unregistered CommenterAshley

Thanks Destini! They are best eaten right out of the oven, and would make a great appetizer!

May 13, 2011 | Unregistered CommenterAshley

Oh my God. I've always dipped my asparagus in ketchup before but I've never thought of coating them to make them crunchy!!! AMAZING!

May 13, 2011 | Unregistered Commenterally@girlVfood

i have got to try this! i love asparagus but sometimes don't know what to do with it. thanks for this :D

May 13, 2011 | Unregistered Commenterrachel

wow, that looks great, reminds me of the crispy green beans you see on app menus.

I was drooling over Jessica's mushrooms the other day and now I'm drooling over these.

Ashley, these asparagus fries are so creative and they look so delicious! Awesome job on them. Thanks for inspiring me with something new. Have a great weekend! :)

Very yummy looking. Question: I don't have a VitaMix, what are your suggestions for the flour? I also don't have to do gluten free so could I just use flour in bread crumbs maybe?

May 13, 2011 | Unregistered CommenterTanya @ Vegan Faith

YUM!!!! I am going to make these tonight!!

May 13, 2011 | Unregistered CommenterKelly

It's not fair that I'm starving right now. These sound tasty!!

I love how you got a nice, thick coating. These look great!

Oh my gosh...YUM!!!!!! Im so hungry and want to eat the screen! I love love love that shot with the shadow too. So gorgeous.

This combines my favorite grain AND one of my favorite veggies. Win!

The shadow? Check out the STEAM!! Those millet crumbs stuck on so well...I am impressed!

GENIUS!!! And stinky pee. Who said anything about Kit Kat bars?

May 13, 2011 | Unregistered CommenterMama Pea

Hoorah! You are my candida hero :) Heroine? Whatever. Thanks!

May 13, 2011 | Unregistered CommenterJacci in Ohio

that sounds delish! they look perfect!

mmmm... yummy. i can't wait to try these out!

What a brilliant idea!! I L.O.V.E asparagus and I even have some sitting in my fridge waiting to be turned into fries :)

... and you are definitely NOT old...

May 13, 2011 | Unregistered CommenterNienke at Revel

Oh, the asparagus look amazing, I think I will make them for dinner tonight as I have a fresh bunch from my csa box this week!
Have you tried using spelt flour Ashley? Not sure if spelt actually has gluten or not, I thought it had but have seen it in some glute free recipes (??). Anyways, I have been experimenting with it in order to cut back on the gluten and have been extremely successful with it in baking. Basically I just sub the whole wheat pastry flour I normally would use for the spelt flour (whole grain), it works great!
Plus, I feel much better eating my crackers baked with spelt than wheat flour - less bloating. I guess spelt has less gluten than wheat (?)
I have made both savory and graham crackers with it and they turned out awesome. In fact both my son and my husband said the crackers (both sweet and savory) were the best ones I have made, and they were not aware of the change in ingredients.
I love making savory crackers and graham crackers and I was really happy with the spelt, and I too liked them even better with this flour.
I even made your chocolate grahams with it and they turned out great. Well, they always turn out delicious, it is our favorite chocolate crackers/cookies! (I made some big ones and we made ice cream sandwiches with them, so good!)
Ana

May 13, 2011 | Unregistered CommenterAna

These look great!!!

May 13, 2011 | Unregistered CommenterKaleigh

These sound SO intriguing. I wish I had asparagus.

May 13, 2011 | Unregistered CommenterVanessa

This is such a great great idea Ashley!

The healthiest yet most delicious looking fries I've ever seen :)

May 13, 2011 | Unregistered CommenterGina

This is so fun! I wish the asparagus season was longer it's one of my favorites. Totally going to try this sometime!

That be delicious on top of a salad!

May 13, 2011 | Unregistered CommenterFallon

Wow! This looks amazing. Such a creative recipe. The texture looks great too!

I love this idea! I also love fries, so I love all kind of variations, and I've never heard of this one before! awesome!

Hi Ana! That's right about spelt flour. It has a much lower gluten content, so it would make sense that you feel better eating it, if you have some gluten sensitivity. I haven't played around with it too much yet, but want to. I'm so glad that flour works for the graham crackers and that your family likes them so much. I haven't had them in way too long!

May 14, 2011 | Unregistered CommenterAshley

hahahaa...I know :)

May 14, 2011 | Unregistered CommenterAshley

HAhaa, that is awesome!! You're welcome!

May 14, 2011 | Unregistered CommenterAshley

For some reason, I didn't have stinky pee...maybe millet counteracts it, haha

May 14, 2011 | Unregistered CommenterAshley

Thanks Allie ;)

May 14, 2011 | Unregistered CommenterAshley

Thanks girlie. :)

May 14, 2011 | Unregistered CommenterAshley

You should be able to use a regular blender to make the flour. I know people have also had success with their magic bullets or coffee grinders. You may want to follow Jessica's recipe [for the mushrooms] if you want to use regular wheat flour breadcrumbs. It's very similar but I think she used a bit more panko crumbs to flour ratio. :)

May 14, 2011 | Unregistered CommenterAshley

You're so welcome!

May 14, 2011 | Unregistered CommenterAshley

These look absolutely delish! I didn't think a flax egg would work for this type of dish so I strayed away from making it. Can't wait to get some veggies from the farmer's market now to make this! It's a healthy version of typically "fried" foods! love it! mmm this would portabello burgers would rock!

May 16, 2011 | Unregistered CommenterChristina

Yum! This looks amazing! We're hosting an online seasonal potluck and May is asparagus month! If you'd like to link your recipe, we'd love to have you! http://bit.ly/eLlgG2

May 16, 2011 | Unregistered CommenterBetsy

This is GENIUS!!! This looks CRAZY delicious!!!

Wow!! What a creative way to use asparagus! My favorite veg!! Can't wait to try these!!!

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.