Crunchy Baked Asparagus Fries with Lemon Sriracha Dip

25 | April 26, 2013

Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip

In all of this tragedy lately with the bombings at the Boston Marathon and the horrifying explosion in West, Texas it’s been hard to stay positive. I woke up last week with this poem in my head and it’s been stuck in there ever since. I’m thankful for it because it keeps me smiling. Wish you all the best and thanks for hanging around with me and my sock monkey slippers in the kitchen through the years. Cheers.

If The World Was Crazy
by Shel Silverstein

If the world was crazy, you know what I’d eat?
A big slice of soup and a whole quart of meat,
A lemonade sandwich, and then I might try
Some roasted ice cream or a bicycle pie,
A nice notebook salad, an underwear roast,
An omelet of hats and some crisp cardboard toast,
A thick malted milk made from pencils and daisies,
And that’s what I’d eat if the world was crazy.

If the world was crazy, you know what I’d wear?
A chocolate suit and a tie of eclair,
Some marshmallow earmuffs, some licorice shoes,
And I’d read a paper of peppermint news.
I’d call the boys “Suzy” and I’d call the girls “Harry,”
I’d talk through my ears, and I always would carry
A paper umbrella for when it grew hazy
To keep in the rain, if the world was crazy.

If the world was crazy, you know what I’d do?
I’d walk on the ocean and swim in my shoe,
I’d fly through the ground and I’d skip through the air,
I’d run down the bathtub and bathe on the stair.
When I met somebody I’d say “G’bye, Joe,”
And when I was leaving–then I’d say “Hello.”
And the greatest of men would be silly and lazy
So I would be king…if the world was crazy.

Have a great weekend and here’s a recipe for it! These Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip. Best appetizer/snack/dinner this spring. Made with toasted panko and then dipped in a spicy bright yogurt sauce, these tasty bites will be gone in seconds — and parents omit the Sriracha or use ranch dressing or marinara for a fabulous veggie treat for the kiddos (read on to see how to make these EXTRA kid-friendly).

Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip

  • 1 bunch of asparagus
  • 1 cup panko bread crumbs
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 tablespoons water
  • 1/2 cup all-purpose flour

lemon herb sriracha dip

  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 clove garlic, minced
  • 2 teaspoons Sriracha
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt

*Panko Breadcrumbs and Sriracha can be found at most major grocery stores or on-line.

toasted panko

Preheat oven to 425°F. Line a baking sheet with parchment paper. In a skillet over medium-low heat, toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. Toss to combine.

work station

In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a “work station” with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet.

asparagus flour   asparagus egg   asparagus panko

To bread the asparagus: First roll an asparagus spear in flour, then egg was, and then panko crumbs – pressing to adhere. Repeat with remaining asparagus.

asparagus oven

Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy.


While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine.

*Like I said earlier, to make this kid friendly simply omit the Sriracha. You can also serve this with marinara or ranch dressing for a dipping sauce. To make these EXTRA kid-friendly, add 1/2 cup of grated Parmesan Cheese to the toasted panko breadcrumbs before breading the asparagus!

Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip

Plate, serve, and watch these disapeer. No one will ever know they are healthy either. ;)

Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip


  • Katrina @ Warm Vanilla Sugar

    That dip alone is killer!! Yum!

  • Paula - bell'alimento

    Love you awesome nerd and these fries!

  • Kris

    These look great- but I have a question: I froze some asparagus after I blanched it- now it is gross and mushy when I roast it in the oven with a little oil and garlic salt. Do you think this recipe would work with my yucky asparagus? Any suggestions?

    • In Sock Monkey Slippers

      Unfortunately, that happens when you cook asparagus too long and it will not work for this recipe because it will turn it into mush too. But what it’s perfect for is a cold pasta salad with veggies. All you have to do is thaw the asparagus and toss it with some cold pasta, a little italian dressing or a balsamic vinaigrette, and a little parmesan cheese. Try that it just might work ;)

  • bridget {bake at 350}

    These are genius and so is Shel Silverstein. Perfect poem.

  • Perfect Fries

    This recipe would be good looking for something crispy with a little kick while still being healthy. Great post.

  • Gail

    Would love to convert to gluten free recipe for my daughter to try. Could you help me convert?

    • In Sock Monkey Slippers

      I’m not a gluten-free expert but I would think if you substituted the flour for white rice flour and the panko for gluten-free panko, you should be in the clear!

  • Jenna @ A Savory Feast

    I just love asparagus! They are my go-to for an easy side dish for any meal. This sounds like an extra tasty way to make them! Pinning so I can try them soon.

  • ilia

    Just pinned this and can’t wait to try! I’d like to make these as part of my eatster meal. Do you think the prep can be done ahead of time? I’d like to bread them earlier in the day, stick them in the fridge and then pop them in the oven just before guests arrive. Do you think that will work?

    • In Sock Monkey Slippers

      That’s a tricky question. The only problem I see is that the panko has a good chance of becoming soggy and might not crisp well. You might be able to prep an hour ahead of time? I’d give it a try but maybe not on a special occasion. Cheers!

  • Jackie Christiansen

    This recipe looks wonderful! How would you make this if you were to make it paleo or gluten free?

    Thank you!

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