Crispy Crumbed Asparagus
Created by ImPat on November 21, 2019
- Servings: 2
- Prep Time: 10m
- Cook Time: 10m
- Recipe #33814
Ingredients
- Light olive oil, ghee or tallow, for deep-frying
- 75 grams plain flour (1/2 cup)
- Salt
- 2 eggs
- 60 grams panko breadcrumbs (1 cup)
- 100 grams parmesan, finely grated (1 cup)
- 1 bunch (320 grams) asparagus spears (woody ends snapped off)
- Brassica flowers or other edible flowers, to serve (optional)
- HERBY MAYONNAISE
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt, pinch
- 100 ml olive oil ( light)
- 2 tablespoons flat-leaf parsley leaves, finely chopped
- 2 tablespoons dill, finely chopped
- 2 tablespoons chives, finely chopped
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: If you don’t have a thermometer, place the handle of a wooden spoon in the oil – it should bubble constantly but not vigorously.
How to Make
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Step 4: 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.
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Step 5: 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.
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Step 6: 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.
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Step 7: Remove the spears with tongs and drain them on paper towels until just cool enough to handle.
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Step 8: Spread the herby mayo on a serving plate, arrange the asparagus on top and scatter over some edible flowers, if you like.