CRISPY Garlic Asparagus | A Dish You Won't be Able to Resist

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Fill a stockpot halfway with water, salt it generously and bring to a high heat.
2. Trim the tough ends off the asparagus and rinse the spears in a colander.
3. When the water boils, add the asparagus and simmer for 2 minutes (1 minute if the spears are thin). Move them to a bowl of iced water for 1 minute, then pat them dry on a dish towel.
4. Put the flour in one shallow bowl. Beat the eggs with salt and pepper in a second. In a third, mix the panko, garlic powder, grated cheese, salt and pepper.
5. Heat the olive oil in a large frying pan over medium heat.
6. While the oil heats, coat each asparagus spear in flour, then egg, then the crumb mixture, making sure each stage covers it fully.
7. Fry the asparagus in a single layer, evenly spaced and in batches, for 2 minutes per side or until golden and crisp. Drain on paper towels in a single layer.
8. For the sauce, pound the chopped garlic, saffron and a pinch of salt in a mortar until well mashed. Stir in the yogurt, lemon juice and olive oil, season with salt and pepper and whisk.
9. Spoon the sauce onto a serving plate and arrange the asparagus around it.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicEggCheeseLemonYoghurtBreadcrumbGreek yoghurtManchego cheese