Asparagus fries with turkey burgers

When spring rolls around the smell of neighbors' grilling in the air reminds me that burgers make a good warm-weather meal, and I suggest them for the meal plan. Not being grill enthusiasts ourselves means we just cook the patties on our cast iron grill pan, and not being beef enthusiasts means the burgers are made out of ground turkey. We spruce them up with some finely chopped and sauteed veggies, cheese, and mustard, and they're always delicious when I don't burn the burger that badly.

Whitney prepared a lemon dijon crusted asparagus fries recipe which turned out perfectly. The asparagus was tender with a crispy coating, and the aioli was really flavorful. We had a side salad as well, possibly made out of the greens we grew on our deck. Spring is so much fun!

Lemon dijon crusted asparagus fries from running to the kitchen blog
Asparagus Fries
1 bunch of asparagus, washed, ends trimmed and cut in half
1 egg
1 tablespoon dijon mustard
1 tablespoon lemon juice
¾ cup panko breadcrumbs
zest of 1 lemon
¼ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

Lemon Dijon Aioli
1 tablespoon dijon mustard
2 tablespoons plain Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon mayonnaise
salt & pepper

Asparagus Fries
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with baking spray. Combine egg, dijon and lemon juice in a shallow bowl, whisk together. Combine breadcrumbs, lemon zest, red pepper and salt & pepper in a dish and mix together. Coat asparagus first in egg mixture and then in breadcrumb mixture. Line up on baking sheet. Bake for 15 minutes until breadcrumbs have turned golden brown and asparagus still has some "bite" left to it. Serve warm out of the oven.

Lemon Dijon Aioli
While asparagus bake, combine all ingredients in a small bowl and whisk together.

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