Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch

• Vegetarian

• Produce

  • 1 lb Asparagus
  • 1 small clove Garlic
  • 1 tsp Mccormick dill weed, dried
  • 1 tsp Mccormick garlic powder
  • 1/2 tsp Mccormick oregano, Leaves
  • 1/2 tsp Mccormick parsley

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Flour
  • 1/4 tsp Mccormick black pepper, Ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko

• Dairy

  • 1/2 cup Greek yogurt, plain
  • 2 tbsp Parmesan
  • 1/2 cup Parmesan cheese, grated

Found on therecipecritic.com

Ingredients

• 1 pound asparagus
• ½ cup flour
• 2 eggs
• 1 cup panko
• 1 teaspoon McCormick® Garlic Powder
• ½ cup grated Parmesan cheese
• ½ teaspoon McCormick® Parsley
• ½ teaspoon McCormick® Oregano Leaves
• ¼ teaspoon McCormick® Ground Black Pepper
• Creamy Greek Yogurt Ranch Dip:
• ½ cup Plain Greek Yogurt
• 1 teaspoon McCormick ® dried dill weed
• 1 small clove of garlic
• 3 tablespoons olive oil
• 2 tablespoons parmesan
• salt and pepper to taste

Directions

• Preheat oven to 425 degrees. Lightly grease a baking sheet with non stick spray or line with parchment paper. Set aside.
• Trim the bottoms of the asparagus. In three shallow dishes add the flour, eggs, and in the last shallow dish add panko, garlic powder, parmesan cheese, parsley, oregano, and pepper. Add the asparagus to the flour, then dredge in the egg and lastly coat in the panko. Line in a row on the baking sheet.
• Bake for 10-12 minutes or until the tops are lightly brown and edges are crispy.
• To make the creamy greek yogurt ranch dip: In a food processor add the greek yogurt, dill weed, garlic, olive oil, and parmesan. Pulse until smooth and salt and pepper to taste.