Asparagus very rarely gets the recognition it deserves. Today I’m letting it shine centre-stage, exactly where it’s supposed to be. Crispy asparagus is delicious on its own, but even better when served with my creamy basil aioli.
For a gorgeous aperitivo time, serve the crispy asparagus with my Olive Oil Fat Washed Gin & Tonic. You can find the recipe on my Instagram here.
CRISPY ASPARAGUS & BASIL AOILI
Aperitivo time snacks arrive quickly in my home, and disappear even faster. My crispy asparagus spears, paired with a velvety aioli, are great with a drink, or as a starter. Although I'd be quite happy to eat a bowl of these for dinner, too.
Ingredients
- 2 eggs
- 2 tbsp plain flour
- 40 g white breadcrumbs
- 40 g panko breadcrumbs
- neutral oil for frying
- 300 g asparagus woody ends trimmed
- salt & freshly ground black pepper
BASIL AIOLI
- 200 g good quality mayonnaise
- 30 g basil leaves only
- 1 small garlic clove
Instructions
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Start with making the basil aioli. Combine the mayonnaise, basil and garlic clove in a small food processor (I recommend not using a high-powered blender here as it can make the aioli too runny. A food processor or a stick blender are perfect). Blitz until it is as smooth as you can get it, then taste and add a pinch of salt and/or black pepper, if you think it needs it.
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Beat the egg with a good pinch of salt in a shallow bowl. Tip the flour onto a plate and season with a pinch of salt and black pepper, too. Combine both the white and panko breadcrumbs in another shallow bowl, and you are ready to go.
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Heat a large frying pan over a medium heat and fill with roughly one inch of neutral oil. Once hot, take each spear of asparagus and dip it first in our flour, turning it over to thoroughly coat both sides. Then into the egg, then into the breadcrumbs, making sure all sides are generously coated and covered.
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Fry 4-6 asparagus spears at a time (being careful not to overcrowd the pan), for 2-3 minutes in total, turning them over halfway through until they are crisp and deeply golden. If they are browning much quicker than this, reduce the heat slightly. Try not to move them too much; let them do their thing. Remove them from the oil and onto a few sheets of kitchen towel to soak up any excess grease.
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Serve the crispy asparagus with the basil aioli on the side, for dipping, and double dipping.
I’d recommend pairing this crispy asparagus with my Olive Oil Washed Gin & Tonic. You can find the recipe here.
If you’re enjoying asparagus season as much as I am right now, you’ll also love this Grilled Asparagus & Caper Salsa Toast recipe.
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