Lemon Asparagus Fries

• 20 stalks Asparagus
• 1- 1/2 teaspoon Lemon-infused Olive Oil
• 1/2 cups Ginger-Soy Kara-age Mix, Or Panko Crumbs
• 1/2 teaspoons Sea Salt
• 1/4 teaspoons Lemon Zest
• 2 Tablespoons Olive Oil (additional, Use If Frying)

1. To oven bake:
2. Preheat oven to 425 degrees F.
3. Wash asparagus and snap off bottom ends.
4. Lay out on nonstick baking pan.
5. Drizzle with olive oil.
6. Into a gallon zip-lock bag, pour in kara-age mix or panko crumbs.
7. Place in asparagus and dredge in mixture until all spears of asparagus are coated.
8. Lay out on baking pan and bake in hot oven until coating begins to brown, about 7 minutes.
9. Asparagus should be fork tender.
10. Devour while warm, and season with sea salt and lemon zest if you would like.
11. To fry:
12. Preheat 2 tablespoons olive oil in nonstick skillet on high heat.
13. Prepare asparagus as described above.
14. When oil is hot, drop in each spear and allow to fry until golden brown, about 45-60 seconds each side.
15. Allow to drain on paper towels.
16. Season with sea salt and/or lemon zest.
17. Devour while warm.

stalks asparagus, lemoninfused olive oil, ginger, salt, lemon zest, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/lemon-asparagus-e2809cfriese2809d/ (may not work)