Baked Asparagus Fries with Lemon Tarragon Dip

Add a new superfood twist to your baked asparagus with Qi’a superfood cereal. Add a lemon tarragon dip to give a cool and zesty addition to this essential finger-food.

  • 4 Servings
  • 20 mins prep, 15 mins cook 35 mins total


Lemon Tarragon Dip:

  • ¾ cup nonfat plain Stonyfield Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • ¼ tsp finely grated lemon zest
  • 1 clove garlic, minced
  • ¼ tsp each salt and freshly ground pepper
  • 2 tsp finely chopped fresh tarragon


  1. Preheat oven to 425˚F.
  2. Line baking sheet with parchment paper.
  3. Stir 1/4 cup water with egg replacer in shallow dish; set aside.
  4. Stir together Qi’a cereal, almond flour, salt and pepper; place in separate shallow dish.
  5. Dip asparagus stalks in egg replacer, then cereal mixture; transfer to prepared pan.
  6. Spray well with cooking spray.
  7. Bake for 12 to 15 minutes or until golden brown and asparagus is tender.

Lemon Tarragon Dip

  1. Meanwhile, stir together yogurt, lemon juice, oil, mustard, lemon zest, garlic, salt and pepper until blended; stir in tarragon.
  2. Serve with asparagus.