Crispy Crumbed Asparagus
November 21, 2019
"From our weekday newspaper The West Australian. Times are estimated. NOTE - the full title of the recipe is Crispy Crumbed Asparagus With Herby Mayonnaise. Serving size is a starter for 2 people."
- Serving Size: 1 (602 g)
- Calories 1357
- Total Fat - 94.9 g
- Saturated Fat - 24.8 g
- Cholesterol - 1040.2 mg
- Sodium - 1501 mg
- Total Carbohydrate - 66.3 g
- Dietary Fiber - 11.2 g
- Sugars - 9.7 g
- Protein - 65 g
- Calcium - 921.4 mg
- Iron - 10.8 mg
- Vitamin C - 117.5 mg
- Thiamin - 0.7 mg
To make the mayo, combine the egg yolk, mustard, vinegar and salt in a mixing bowl and pour a steady trickle of olive oil into the bowl while mixing constantly with a whisk and once all the oil has been added and the mayo has thickened, check the seasoning and adjust if necessary, then fold in the herbs and set aside.
Fill a large saucepan with your preferred deep-frying fat to a depth of at least 5 cm, then heat over high heat to 180°C.
If you don’t have a thermometer, place the handle of a wooden spoon in the oil – it should bubble constantly but not vigorously.
To prepare your crumbing station you’ll need three shallow bowls and tip the flour into the first bowl and season it with a pinch of salt; crack the eggs into the second and lightly beat them; and combine the breadcrumbs and parmesan in the third bowl.
Roll the asparagus spears in the flour, then dip them in the egg (shaking off any excess) and finally roll them in the parmesan breadcrumbs.
Add the spears to the hot oil in batches, making sure you don’t overcrowd the pan, and cook for 1–2 minutes or until the breadcrumbs are nicely golden.
Remove the spears with tongs and drain them on paper towels until just cool enough to handle.
Spread the herby mayo on a serving plate, arrange the asparagus on top and scatter over some edible flowers, if you like.
Tips & Variations
No special items needed.