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Breaded Asparagus with Aioli

By 10 April 2017

Market Kitchen

Breaded Asparagus with Aioli

Ingredients:

Asparagus
  • 1 pound asparagus, trimmed
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko or bread crumbs
  • ½ cup grated parmesan cheese (optional)
  • Salt and pepper (to taste)
  • High heat oil for cooking
Aioli
  • 2 cloves of garlic, grated or mashed to a paste
  • 1 teaspoon lemon juice (or more to taste)
  • 1/8 teaspoon salt (to taste)
  • 2 large egg yolks
  • ¼ tsp water
  • ¾ cup extra-virgin olive oil

Asparagus

  • 1 pound asparagus, trimmed
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko or bread crumbs
  • ½ cup grated parmesan cheese (optional)
  • Salt and pepper (to taste)
  • High heat oil for cooking

Aioli

  • 2 cloves of garlic, grated or mashed to a paste
  • 1 teaspoon lemon juice (or more to taste)
  • 1/8 teaspoon salt (to taste)
  • 2 large egg yolks
  • ¼ tsp water
  • ¾ cup extra-virgin olive oil

Directions:

Asparagus

  1. Trim or peel asparagus stalks to remove woody ends.
  2. Set up three bowls one for each, flour, eggs and breadcrumbs. Beat the eggs until whites and yolks are fully combined. Season the panko or breadcrumbs with salt and pepper, to taste. Add parmesan to the breadcrumbs, if using.
  3. Dredge the asparagus in flour, shake to remove excess. Dip the asparagus in egg mixture, be sure to fully cover with egg and allow excess to drip off. Finally, dredge asparagus spear in the breadcrumbs. Set aside until all spears have been breaded.
  4. Heat about ½ inch of oil in a skillet. Add asparagus spears to the hot oil and fry until golden brown on all sides, about 5 minutes. **
  5. Remove asparagus spears from the oil and drain on a towel.

** Alternately, you can also cook breaded asparagus in a 425 degree oven for about 10 minutes.

Aioli

  1. Use a bowl over a small sauce pan with 1” of water over medium heat, to create a double boiler.
  2. Add the egg yolks and lemon juice to the bowl and whisk constantly until thickened, about 5 minutes.
  3. Once thickened, remove the bowl from the pan and continue whisking. Add the garlic, salt and ¼ tsp water.
  4. Slowly drizzle in the olive oil until the sauce has emulsified and thickened.
  5. Season with salt and pepper. Adjust seasoning with lemon juice, as needed.

Asparagus

  1. Trim or peel asparagus stalks to remove woody ends.
  2. Set up three bowls one for each, flour, eggs and breadcrumbs. Beat the eggs until whites and yolks are fully combined. Season the panko or breadcrumbs with salt and pepper, to taste. Add parmesan to the breadcrumbs, if using.
  3. Dredge the asparagus in flour, shake to remove excess. Dip the asparagus in egg mixture, be sure to fully cover with egg and allow excess to drip off. Finally, dredge asparagus spear in the breadcrumbs. Set aside until all spears have been breaded.
  4. Heat about ½ inch of oil in a skillet. Add asparagus spears to the hot oil and fry until golden brown on all sides, about 5 minutes. **
  5. Remove asparagus spears from the oil and drain on a towel.

** Alternately, you can also cook breaded asparagus in a 425 degree oven for about 10 minutes.

Aioli

  1. Use a bowl over a small sauce pan with 1” of water over medium heat, to create a double boiler.
  2. Add the egg yolks and lemon juice to the bowl and whisk constantly until thickened, about 5 minutes.
  3. Once thickened, remove the bowl from the pan and continue whisking. Add the garlic, salt and ¼ tsp water.
  4. Slowly drizzle in the olive oil until the sauce has emulsified and thickened.
  5. Season with salt and pepper. Adjust seasoning with lemon juice, as needed.

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