Crunchy Baked Asparagus Fries with Lemon Sriracha Dip

In all of this tragedy lately with the bombings at the Boston Marathon and the horrifying explosion in West, Texas it’s been hard to stay positive. I woke up last week with this poem in my head and it’s been stuck in there ever since. I’m thankful for it because it keeps me smiling. Wish you all the best and thanks for hanging around with me and my sock monkey slippers in the kitchen through the years. Cheers.

If The World Was Crazy
by Shel Silverstein

If the world was crazy, you know what I’d eat?
A big slice of soup and a whole quart of meat,
A lemonade sandwich, and then I might try
Some roasted ice cream or a bicycle pie,
A nice notebook salad, an underwear roast,
An omelet of hats and some crisp cardboard toast,
A thick malted milk made from pencils and daisies,
And that’s what I’d eat if the world was crazy.

If the world was crazy, you know what I’d wear?
A chocolate suit and a tie of eclair,
Some marshmallow earmuffs, some licorice shoes,
And I’d read a paper of peppermint news.
I’d call the boys “Suzy” and I’d call the girls “Harry,”
I’d talk through my ears, and I always would carry
A paper umbrella for when it grew hazy
To keep in the rain, if the world was crazy.

If the world was crazy, you know what I’d do?
I’d walk on the ocean and swim in my shoe,
I’d fly through the ground and I’d skip through the air,
I’d run down the bathtub and bathe on the stair.
When I met somebody I’d say “G’bye, Joe,”
And when I was leaving–then I’d say “Hello.”
And the greatest of men would be silly and lazy
So I would be king…if the world was crazy.

Have a great weekend and here’s a recipe for it! These Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip. Best appetizer/snack/dinner this spring. Made with toasted panko and then dipped in a spicy bright yogurt sauce, these tasty bites will be gone in seconds — and parents omit the Sriracha or use ranch dressing or marinara for a fabulous veggie treat for the kiddos (read on to see how to make these EXTRA kid-friendly).

Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip

• 1 bunch of asparagus
• 1 cup panko bread crumbs
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons water
• 1/2 cup all-purpose flour

lemon herb sriracha dip

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• 2 teaspoons Sriracha
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt

*Panko Breadcrumbs and Sriracha can be found at most major grocery stores or on-line.

Preheat oven to 425°F. 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. Toss to combine.

In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a “work station” with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet.

To bread the asparagus: First roll an asparagus spear in flour, then egg was, 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.

While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine.

*Like I said earlier, to make this kid friendly simply omit the Sriracha. You can also serve this with marinara or ranch dressing for a dipping sauce. To make these EXTRA kid-friendly, add 1/2 cup of grated Parmesan Cheese to the toasted panko breadcrumbs before breading the asparagus!

Plate, serve, and watch these disapeer. No one will ever know they are healthy either. ;)