Netflix & SPC: Go Green for Earth Month with Crunchy Asparagus Fries - Sweet Potato Chronicles - Sweet Potato Chronicles

Netflix & SPC: Go Green for Earth Month with Crunchy Asparagus Fries

I was chat­ting with a friend recently who lives in New York City and she was telling me about the Farmer's Mar­ket her daughter's school hosts each Wednes­day. The school has a lunch pro­gram so it has increased its weekly order of fresh veg­eta­bles and fruits with its local sup­pli­ers and then sells the sur­plus. Orga­nized and man­aged by the eldest grades in the school, the mar­ket gives the sur­round­ing com­mu­nity access to a bounty of local pro­duce at a frac­tion of the cost of fancy organic mar­kets. A great fundrais­ing oppor­tu­nity for the school, it also offers the neigh­bour­hood access to sea­sonal food allow­ing for a farm to table lifestyle in the most unlikely of places.

Since this month is Earth Month and I’m on our school’s envi­ron­ment com­mit­tee, the idea has me won­der­ing how I can bring some­thing sim­i­lar to my daughter's school. In the mean­time, I’ll hap­pily still sup­port our local farmer’s mar­ket where I am, frankly, excited to start see­ing some Spring pro­duce. Hello there aspara­gus, I’ve missed you.

Now that we’ve part­nered with Net­flix, Scar­lett and I are rel­ish­ing the fact that we can marry our two favourite pas­times: watch­ing a movie and snack­ing. For instance, we’re look­ing for­ward to hun­ker­ing down and check­ing out A Blue Planet: The Nat­ural His­tory of the Oceans and munch­ing on some Crunchy Aspara­gus Fries. You thought I was going to say chips, didn’t you? Well, we do love a good chip and gua­camole event but I find these crispy and cheesy baked stalks of the anti-inflammatory and anti-oxidant pow­er­house pretty yummy, espe­cially if you’ve got a tasty dip­ping sauce. In fact, on spe­cial occa­sions, when Daddy is away, we’ll have an entire din­ner in front of a good show with lots of fin­ger foods. You can count that as a green ini­tia­tive, can’t you? After all, the reduced dishes means no dishwasher.


Crunchy Aspara­gus Fries

1 bunch of fresh organic aspara­gus, cleaned and ends snapped off
1/2 cup spelt flour
1/4 cup panko
1/2 cup parme­san cheese
1/2 cup multi-grain bread crumbs
1 tea­spoon ground gar­lic
2 eggs
salt and pep­per to taste
1 tea­spoon olive oil



Spray a bak­ing sheet with cook­ing spray and set aside. Pre­heat the oven to 375.

Snap the ends off the aspara­gus and then wash and lightly pat it dry with a paper towel. Set aside.


Place spelt flour on a plate. In a wide, shal­low bowl, whisk the eggs with a fork. Then mix your panko, parme­san cheese, bread crumbs and gar­lic in another wide, shal­low bowl. Now you've got your dredg­ing sta­tion ready. Tak­ing three or four stalks of aspara­gus at a time, coat them in flour, then drop them in the egg. Finally, roll them in the panko mix­ture and place them on the pre­pared bak­ing sheet, leav­ing a bit of space between them. Repeat until you've fin­ished the entire bunch of aspara­gus. Sprin­kle the whole lot with salt and pepper.

Pop the bak­ing sheet in the oven and bake for 15 to 20 min­utes, or until the bread­ing is golden brown and crisp.

I made a dip­ping sauce using yogurt, honey and fresh chives but you could basi­cally use any sauce you fancy.


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  1. Louisa says:

    Wow, that farmer's mar­ket in the school sounds like such a great idea! One of the ele­men­tary schools in my neigh­bour­hood has built raised gar­den beds and planted a few veg­eta­bles — not sure what ended up hap­pen­ing to those veg­gies, but loved the idea.

  2. Thanks for shar­ing, my boyfriend isn't the hugest aspara­gus fan, maybe this will entice him to eat it

  3. Laura Keogh says:

    Let us know how it goes with your boyfriend. May the force be with you. Best, Laura

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