Vegetarian recipe ideas
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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.
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.
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.
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.