Crunchy Baked Asparagus Fries With Lemon Sriracha Dip

• 1 bunch asparagus
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 2 eggs
• 2 tbs water
• 1/2 cup flour
• Lemon Herb Sirarcha Dip
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp chopped parsley
• 1 tbsp chopped fresh dill
• 1 clove garlic, minced
• 2 tsp sirarcha
• 1 tsp grated lemon zest
• 1/3 tsp salt

1. Preheat oven to 425. 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.
2. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a workstation with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet.
3. Roll an asparagus spear in flour, then egg wash, and then panko crumbs, pressing to adhere. Repeat with remaining asparagus. 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.
4. While the asparagus is baking combine all dipping sauce ingredients and stir to combine.

asparagus, breadcrumbs, salt, eggs, water, flour, lemon, plain yogurt, lemon juice, parsley, dill, clove garlic, lemon zest, salt

Taken from www.epicurious.com/recipes/member/views/crunchy-baked-asparagus-fries-with-lemon-sriracha-dip-52902951 (may not work)