Asparagus Fries with Roasted Garlic Aioli

Today, I need to once again give credit to the ladies of Spoon Fork Bacon. If you haven't checked out their blog already, you definitely should. They always have excellent (and usually whimsical) recipes, as well as gorgeous food styling and photography. When I came across this recipe for asparagus fries with different dipping sauces, I knew I had a winner. As you may have noticed (as evidenced here and here), I have somewhat of an affinity for asparagus which is only matched for my love of french fries. And dipping sauces. For time's sake, I only made the roasted garlic aioli, but I can assure you that the asparagus were no less loved for that. Asparagus Fries with Roasted Garlic Aioli (Adapted from Spoon Fork Bacon)

1 1/2 cups panko breadcrumbs

1 bunch asparagus, trimmed

1/2 cup flour

2 eggs

For aioli:

3/4 cup mayonnaise

1 head garlic, top cut off

1 teaspoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Preheat oven to 375 degrees. Place garlic on a small piece of tinfoil, drizzle olive oil over, then season with salt and pepper. Loosely pack tinfoil around and roast until golden brown and tender, about 45 minutes. Cool.

Mash garlic into a paste, then whisk in mayonnaise, lemon juice, and salt and pepper. Set aside.

Prepare three shallow bowls: 1  of flour, seasoned, 1 of eggs, lightly whisked, and the last of the panko bread crumbs. Working in batches of 4-5, coat asparagus completely in flour, then eggs, then breadcrumbs. Place on a baking sheet and bake until golden brown, 20-25 minutes. Season with salt and pepper and serve immediately with aioli.