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Parve
Medium
1 Hour
Diets 
4 large eggs, whisked well
1 and 3/4 cups Gefen Panko Crumbs
1 pound string beans, stem ends sliced off
1 bunch (20-28 spears) medium-thick asparagus (tips and triangular leaves shaved), bottom 2 inches cut off”
1/2 cup Gefen Mayonnaise
1 tablespoon yellow mustard
1 tablespoon finely chopped dill pickles or Haddar Israeli Style Cucumbers in Brine
2 teaspoons pickle juice from jar or can of pickles
Preheat oven to 425 degrees Fahrenheit.
Set up a two-part breading station. Place the whisked eggs in one part and the panko in the second part.
Working with a small handful of string beans at a time, dip into the eggs and then into the Panko, patting to adhere the Panko to the vegetables. Place in a single layer, with space between the coated “fries,” on one to two jelly-roll pans. Repeat with remaining string beans and the asparagus. Using a sweeping motion, spray nonstick cooking spray over the string beans and asparagus. Bake, uncovered, for 12 minutes, until crisp and light golden brown.
In a medium bowl, whisk the mayonnaise, mustard, chopped pickle, and pickle juice. Serve alongside the “fries.”
Prepare while the veggies are baking.
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