I know what you’re thinking: “You’ve taken two weeks off and THIS is what you post?!” 

Lame sauce.  I know!

Hear me out. 

After being away from blogging, I feel like I’ve (temporarily) lost my mojo.  I’ve been so busy that with the free time I do have, I just want to lounge.  I’ve spent little to no time in the kitchen as of late.  I have only cooked dinner once since we got engaged.  And it went unphotographed.  To be fair, I cooked for company.  Lloyd was outraged at the lack of photography, namely because he wanted to know why I thought it was ok to serve him cold food all the time, but not my friends.

So really, things are the same here.  Nothing new to report. 

Asparagus Fries

Serves 3-4

Adapted from Cheeky Kitchen

Print this recipe!

Ingredients

• 1/2 cup flour
• 1 C panko
• 1/2 teaspoon salt
• Fresh ground pepper
• 2 eggs
• 2 tablespoons milk
• Asparagus
• Cooking spray

Directions

1. Pre-hear oven to 450.
2. Whisk together the flour, panko, and salt. In another bowl, whisk together the eggs and milk. Spoon a tablespoon or two of the egg mixture into the flour mixture and stir it around a bit with your fingers until a some crumbs form in the flour mixture.
3. Wash the asparagus and dip stalk by stalk in the egg and milk mixture, then in the panko mixture, then back into egg mixture, then back into the panko mixture.
4. Place the batter-coated veggies on a cookie rack over a foil-lined baking sheet.  Spray with cooking spray.
5. Place in oven until browned, flipping halfway through.  Once the asparagus is flipped, coat with cooking spray again.   (Oven time will vary, mine took about 6 minutes on each side.  Keep a close eye on them.) 

I was inspired to make these asparagus “fries” after a recent dinner at The Square Café in Hingham, MA.  (Locals, check it out!)  My cousin, Andrea Schnell, is the executive chef of this South Shore hot spot, and eating there is always a treat.  We were treated to a generous appetizer of their vegetable and shrimp tempura, which is one of my favorite things on the menu.  Immediately I vowed to recreate some battered veggies at home.  Instead of tempura, I opted for a panko and flour mixture.  Although it proved difficult to get the panko to “stick,” the effort was worth it.  It needs some tweaking, but for now, go crazy. 

Enjoy these phallic asparagus spears nekkid or with dipping sauce of your choice.  I ate them plain, but Lloyd opted for some Heinz 57.  You can use this recipe for any type of veggie you want to kick up a notch.  Crunchy and satisfying, this is a fun way to enjoy an often-loathed food. 

Looking at these pictures, I am reminded that I am in desperate need of another manicure.  Looking at his Papa Gino’s pizza, Lloyd is wondering if I’m ever going to cook for him again.  Looking at my dinner (a lonely orange) I’m realizing it’s high time I get back in the kitchen. 

Le sigh.

Being engaged is exhausting.