Crispy Parmesan Asparagus Spears with Lemony Sun-Dried Tomato Aioli

• Vegetarian

• Produce

  • 2 (12 ounce packages Asparagus
  • 1 tbsp Flat-leaf parsley
  • 3 cloves Garlic
  • 1 Lemon
  • 1 tsp Lemon, zest
  • 1 tbsp Sun-dried tomatoes, heaping

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Lemon juice
  • 1 Lemony sun-dried tomato aioli
  • 3/4 cup Mayonnaise

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 Pinch Black pepper
  • 1 Pinch Paprika
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Canola or vegetable oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 3/4 cup Parmesan, grated

Found on thecozyapron.com

Description

Ingredients

• 2 (12 ounce) packages asparagus, bottoms trimmed
• 1 lemon, halved
• ¾ cup all-purpose flour
• 2 eggs, whisked with a tablespoon of water
• 1 cup panko breadcrumbs
• ¾ cup grated parmesan
• Canola or vegetable oil, for shallow frying
• Pinch paprika
• Lemony Sun-Dried Tomato Aioli (recipe below)
• ¾ cup mayonnaise
• 3 cloves garlic
• 1 tablespoon roughly chopped flat-leaf parsley
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• Pinch black pepper
• 1 tablespoon, heaping, minced sun-dried tomatoes

Directions

• -Place a medium-large pot of water over high heat, and add a good amount of salt so that it tastes like sea water; squeeze in the lemon and stir to combine, and bring to the boil.
• (*A traditional aioli is actually made using raw egg yolks and olive oil; but to make this recipe more accessible and safe, avoiding the raw egg, I used prepared mayo as a base, making this more of a “mock” aioli.)
• -Add all of the ingredients into a bowl, and whisk until smooth and well blended; serve immediately, or keep in a covered container in the fridge until ready to serve.