Breaded Asparagus Recipe with Saffron Yogurt

Crumbed asparagus with saffron yogurt

  • 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

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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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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.

Recipes extracted from Bazaar: Vibrant Vegetarian Recipes by Sabrina Ghayour (£26, Mitchell Beazley). Buy the book here.

Sabrina Ghayour, Bazaar

Nutritional Information

  • Kcals 270
  • Fat 17.6g
  • Saturates 4.5g
  • Carbs 16.4g
  • Sugars 4.3g
  • Fibre 2.9g
  • Protein 10g
  • Salt 0.4g
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