Crumbed asparagus with saffron yogurt
- Preparation and cooking time
- Total time
- + steeping
- Easy
- Serves 4 as a snack
- for deep-frying vegetable oil
- 1 large eggbeaten
- 1 heaped tbsp garlic granules
- 2 tbsp plain flourseasoned
- 100g white breadcrumbs
- 300g asparagustrimmed
- sea salt flakes
SAFFRON YOGURT
- a pinch saffronground to a powder
- 200g greek yogurt
- 1 small clove garliccrushed
- kcal270
- fat17.6g
- saturates4.5g
- carbs16.4g
- sugars4.3g
- fibre2.9g
- protein10g
- salt0.4g
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.