With spring in full bloom let’s reminisce on (and look forward to resuming) time with friends taking in the beautiful weather, enjoying drinks and apps on the patio. My friends, asparagus is in season and this Panko breaded asparagus appetizer is all the feels of outdoor patio season. It’s so easy to put together and enjoy at home. The asparagus are breaded, baked and served with an orange and basil aioli. Yogurt is blended with the mayo as a healthier substitute to traditionally used sour scream. The orange citrus and sweet basil offer beautiful aromatics for a light and crisp flavoured dipping sauce.
Yields:
4-6 servings
Ingredients:
- Asparagus, 1 bunch
- Bread crumbs, (3 cups of panko mixed with 1 cup of a finer breadcrumb)
- A/P flour, 2 cups
- Eggs, 2-3 pcs.
- Salt and pepper to taste
Aoili Dip
- Orange, ¼ cup, juiced and zested
- Fresh basil, 1 tbsp., leaves torn or chiffonade
- Garlic, ½ tsp., minced
- Mayonnaise, 2 tbsp.
- Plain yogurt, 2 tbsp.
- Salt and pepper to taste
What you’ll need:
- Knife
- Cutting board
- 3 shallow containers (for breading station)
- Sheet pan
- Parchment paper
- Whisk or wooden spoon
What to do:
Clean and cut the bottom ends off the asparagus. Get the best results by using thick stalked asparagus for a tender center.
Set up a breading station with 3 shallow containers that can easily fit the length of an asparagus. Pour the flour into the first, whisked egg into the second and breading into the third. Lightly season all 3 containers.
Preheat the oven to 400°F.
Bread the asparagus by fully coating each piece with flour, shaking of the excess, dipping the piece in egg and then in the breadcrumbs. Lightly pack the breadcrumbs onto to asparagus for an even coating.
Once breaded, lay the asparagus on a parchment paper lined sheet pan. Repeat with all the asparagus and space out on the sheet pan in a single layer.
Place in the oven and bake for 20 minutes flipping them halfway through.
Make the dipping sauce by combining the orange, basil, garlic, mayo and yogurt. Season to taste with salt and white pepper.
Serve delicious panko breaded asparagus together with the aoili as an appetizer or side.