Parmesan Asparagus (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 water
05 -
1 cup panko breadcrumbs
06 -
¾ cup grated parmesan cheese
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, minced
11 -
1 tablespoon roughly chopped flat-leaf parsley
12 -
1 teaspoon lemon zest
13 -
2 teaspoons lemon juice
14 -
¼ teaspoon salt
15 -
Pinch of black pepper
16 -
1 heaping tablespoon minced sun-dried tomatoes
# Instructions:
01 -
In a small bowl, whisk together mayonnaise, minced garlic, parsley, lemon zest, lemon juice, salt, black pepper, and sun-dried tomatoes until smooth. Cover and refrigerate until ready to serve.
02 -
Fill a pot with salted water and bring to a boil. Squeeze in the lemon juice, then add the asparagus. Blanch for 30 seconds to 1 minute, then transfer to an ice water bath to stop cooking. Drain and pat dry.
03 -
Place flour in one shallow bowl, whisked eggs in another, and a mixture of panko breadcrumbs and grated parmesan in a third.
04 -
Dip each spear into the flour, then the egg mixture, and finally coat with the panko-parmesan mixture. Place on a large platter and repeat until all are coated.
05 -
Heat a generous amount of oil in a large skillet over medium heat. Fry the asparagus in batches, turning once, until crispy and golden brown, about 2-3 minutes.
06 -
Place fried asparagus on a wire rack to drain excess oil. Sprinkle lightly with paprika and serve warm with chilled aioli for dipping.
# Notes:
01 -
For extra crispiness, press the coating firmly onto the asparagus before frying.
02 -
Use high-quality parmesan for the best flavor.
03 -
If you prefer baking, place the coated asparagus on a parchment-lined sheet and bake at 400°F for 15-20 minutes until crisp.