Asparagus Wonton Fries
[Vegan]

To Make the Mango Sriracha Sauce:

1. Cut 1/2 of a ripe mango into chunks.
2. Take 1/4 cup of hazelnuts and place it into a chopper. Grind them until they are a fine powder. Remove from the chopper and set aside.
3. In the same chopper, add 2 cups of soft tofu.
4. Add 1 teaspoon of lime juice and the mango chunks.
5. Add 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 cup Sriracha. If you don't want it too spicy, add sriracha to your taste. Add the ground hazelnut.
6. Blend the mixture on medium speed and continue until everything is blended. It should be a cream cheese consistency.
7. Serve the spread immediately.

To Make the Asparagus Wonton Fries:

1. Preheat oven to 450°F.
2. Place the asparagus in a baking tray. Brush the asparagus lightly with olive oil. Sprinkle a little salt and a little dried parsley on the spears.
3. Place the tray in the oven and bake for about 7 minutes.
4. While the asparagus is roasting, take 15 wonton wrappers and spread them out.
5. Spread a thin layer of the mango Sriracha sauce on the wonton wrappers and set aside.
6. When the asparagus spears are ready, remove them from the oven and let them cool to the touch. Set the oven to 350°F.
7. Wrap the asparagus in the wontons and place them back in the oven.
8. Bake the asparagus for about 5 minutes and then remove from the oven.
9. Allow the asparagus wonton fries to cool for a few minutes before serving.