Ingredients
→ Parmesan Asparagus
2 (12-ounce) packages asparagus, bottoms trimmed
1 lemon, halved
¾ cup all-purpose flour
2 eggs, whisked with 1 tablespoon water
1 cup panko breadcrumbs
¾ cup grated parmesan cheese
Safflower or vegetable oil, for shallow frying
Pinch of paprika
→ Lemony Sun-Dried Tomato Aioli
¾ cup mayonnaise
3 cloves garlic, minced
1 tablespoon roughly chopped flat-leaf parsley
1 teaspoon lemon zest
2 teaspoons lemon juice
¼ teaspoon salt
Pinch of black pepper
1 heaping tablespoon minced sun-dried tomatoes
Instructions
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.
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.
Place flour in one shallow bowl, whisked eggs in another, and a mixture of panko breadcrumbs and grated parmesan in a third.
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.
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.
Place fried asparagus on a wire rack to drain excess oil. Sprinkle lightly with paprika and serve warm with chilled aioli for dipping.
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