This baked “fry” version of asparagus is so simple to make, even a four-year-old can do it (hence my sous chef Jack’s hands in the video).

Pair your fries with a dip such as a lemon-mayo aioli or marinara parmesan sauce. Kids simply love to dip, baby dip!

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.