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Crumbed asparagus with saffron yogurt

Name: Crumbed asparagus with saffron yogurt
Total time: 20 min
Ingredients: vegetable oil for deep-frying; egg 1 large, beaten; garlic granules 1 heaped tbsp; plain flour 2 tbsp, seasoned; white breadcrumbs 100g; asparagus 300g, trimmed; sea salt flakes; saffron a pinch, ground to a powder; greek yogurt 200g; garlic 1 small clove, crushed

20 minutes + steeping
serves 4 as a snack
Easy

This asparagus idea is crumbed instead of battered, which helps retain a wonderful texture. The saffron yogurt is a simple version of an aïoli but Middle Eastern style

By Sabrina Ghayour

Published: May 3, 2019 at 4:01 pm

Ingredients

vegetable oil for deep-frying
egg 1 large, beaten
garlic granules 1 heaped tbsp
plain flour 2 tbsp, seasoned
white breadcrumbs 100g
asparagus 300g, trimmed
sea salt flakes

SAFFRON YOGURT

saffron a pinch, ground to a powder
greek yogurt 200g
garlic 1 small clove, crushed

Method

Step 1

To make the saffron yogurt, put the saffron into a small cup and pour over 1 tbsp of just- boiled water. Gently swirl the mixture and then leave to steep until the liquid is cool. Stir the saffron water into the yogurt, add the garlic and a generous amount of seasoning, and mix well. Chill until ready to serve.
Step 2

Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.
Step 3

Meanwhile, put the egg, garlic granules and a generous amount of seasoning into a shallow bowl and whisk well until as smooth as possible. Put the seasoned flour onto a plate and the breadcrumbs on another.
Step 4

When the oil is at frying temperature, dip an asparagus spear into the flour, then the egg mixture to coat, then roll it in the breadcrumbs. Repeat with a few more spears. Immediately lower the asparagus carefully into the hot oil and fry for a few minutes until golden brown all over. Remove the spears carefully using a slotted spoon or metal tongs and transfer to the plate to drain. Repeat with the remaining spears but do not overcrowd the pan – fry in small batches. Serve hot, sprinkled with salt flakes and with the saffron yogurt on the side for dipping.