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Ingredients

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

SAFFRON YOGURT

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

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