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Asparagus Fries with Balsamic-Mayo Dipping Sauce

Posted by mmillet on February 18, 2014

Asparagus Fries with Balsamic-Mayo Dipping Sauce

Crunchy - Salty - Little Bit Cheesy - Completely Dippable - Gone Before You Can Blink. Now that sounds like the kind of snack we can dig into! The hidden prize at the bottom of the cereal bag is that these asparagus fries are all that plus pretty darn good for you. They're perfect for parties or just when you're craving that wholly satisfying snack. Let the kids grab them by the fistful (if you're willing to share) and dip, dip away! They won't even realize that they're eating something remotely good for them, and let's be honest, sometimes that's for the best.


PREP TIME: 15 minutes
COOK TIME: 20 to 30 minutes total
SERVES: 4 to 6


1 bunch of asparagus, rinsed and stalk-ends trimmed
2 eggs
2 tablespoons water
1/2 cup all-purpose flour

1 cup panko
1/2 cup shredded parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper


1/2 cup good-quality balsamic vinegar
1 cup mayonnaise
1/4 teaspoon to 1/2 teaspoon freshly cracked black pepper
a pinch of salt


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High heat, lid closed, for 10 to 15 minutes.

Spread the panko breading out on a parchment lined sheet and toast on the Traeger until golden brown, about 5 minutes. (Keep an eye on it because it toasts up pretty quickly.)

Let the panko cool and then mix with the rest of the breading ingredients in a shallow bowl or dish.

Whisk together the eggs and the water in a shallow bowl. Put the 1/2 cup all-purpose flour in a separate shallow bowl and arrange the flour, egg, and panko breading dishes on the counter to prep the asparagus breading.

Roll each spear of asparagus in the flour first, then the egg mix and lastly the panko bread crumb mixture. (Make sure each time you cover the entire spear on all sides.)

Lay the breaded spears onto a large baking sheet covered with parchment paper.

Place the baking pan on the Traeger and cook the asparagus on High for 15 to 20 minutes or until the asparagus is golden brown and cooked to a tender-crispness. Turn the asparagus spears over halfway through the cooking time to brown the other side.

While the asparagus is cooking make the balsamic mayo. Reduce the balsamic vinegar in a saucepan on the stovetop over medium heat until the vinegar gets thick and syrupy, about 10 to 15 minutes. The reduced vinegar will coat the back of the spoon after you dip it in.

In a small bowl stir together the reduced vinegar, mayo, black pepper and pinch of salt (to taste).

Lastly, serve them up while the asparagus fries are warm and dip, dip away!

Asparagus Fries with Balsamic-Mayo Dipping Sauce

Asparagus Fries with Balsamic-Mayo Dipping Sauce


Asparagus Fries Recipe.docx (12.42 kb)