Recipes

Asparagus Fries + Garlic Aioli

For Asparagus Fries:

1½ cups Panko bread crumbs
1/2 cup Parmigiano-Reggiano, grated
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 tsp DLM Garlic Powder
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/2 cup buttermilk
1 egg
1/2 cup flour
1 lb asparagus, trimmed (use medium thickness size)

For Garlic Aioli:
2 garlic cloves
1 large egg yolk
2 tsp fresh lemon juice
1/2 tsp DLM Classic Dijon Mustard
1/4 cup Vera Jane’s Extra-Virgin Olive Oil
3 Tbsp vegetable oil
Salt and pepper to tast

For Asparagus:

Preheat oven to 450°F and line a sheet pan with a wire rack. Set up a 3 stage breading process using 3 shallow bowls. In the first, toss the bread crumbs, Parmigiano-Reggiano, oil, garlic powder, salt and pepper to combine. In the second, whisk the buttermilk and egg until smooth. In the third, spread out the flour. First roll each asparagus spear in flour, then dip in buttermilk mixture, letting the excess drip off. Then coat with the bread crumbs. Place each breaded asparagus on the wire rack. Bake until golden brown, 15 minutes, then transfer to a platter and serve with Garlic Aioli.

For Aioli:
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add a few drops at a time to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in the garlic paste and season with salt and pepper to taste. Chill until ready to use.


 

SERVINGS: 4

ALLERGENS: Milk, Egg, Wheat

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