Parmesan Asparagus Lemon Aioli (Print Version)
# Ingredients:
→ Parmesan Asparagus
01 -
2 (12 ounce) packages asparagus, bottoms trimmed
02 -
1 lemon, halved
03 -
¾ cup all-purpose flour
04 -
2 eggs, whisked with 1 tablespoon of water
05 -
1 cup panko breadcrumbs
06 -
¾ cup grated parmesan
07 -
Safflower or vegetable oil, for shallow frying
08 -
Pinch of paprika
→ Lemony Sun-Dried Tomato Aioli
09 -
¾ cup mayonnaise
10 -
3 cloves garlic
11 -
1 tablespoon roughly chopped flat-leaf parsley
12 -
1 teaspoon lemon zest
13 -
2 teaspoons lemon juice
14 -
¼ teaspoon salt
15 -
Pinch black pepper
16 -
1 heaping tablespoon minced sun-dried tomatoes
# Instructions:
01 -
Add mayonnaise, garlic, parsley, lemon zest, lemon juice, salt, black pepper, and minced sun-dried tomatoes into a bowl and whisk until well blended. Refrigerate in a covered container until serving.
02 -
Place a medium-large pot of salted water over high heat. Squeeze in lemon juice and stir. Once boiling, add asparagus and blanch for 30 seconds to 1 minute. Remove and plunge into ice water to stop cooking. Drain and pat dry with paper towels.
03 -
Prepare three separate bowls: one with flour, one with whisked eggs and water, and another with panko breadcrumbs combined with grated parmesan.
04 -
Dip each asparagus spear into the flour, then into the egg mixture, and finally into the panko-parmesan mixture to coat evenly. Set on a large platter and repeat with remaining spears.
05 -
Heat enough oil in a large skillet for shallow frying. Once hot, fry coated asparagus in batches, turning once, until golden-brown and crisp, approximately 2-3 minutes. Drain on wire racks.
06 -
Arrange asparagus spears on a platter, sprinkle with paprika, and serve with chilled aioli for dipping.
# Notes:
01 -
Blanching the asparagus helps to maintain its vibrant color and texture before frying.