Name: Crumbed asparagus with saffron yogurt
Total time: 20 min
Yield: Serves 4 as a snack
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; a pinch saffron ground to a powder; 200g greek yogurt; 1 small clove garlic crushed

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.