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Crumbed asparagus with saffron yogurt

Breaded Asparagus Recipe with Saffron Yogurt

Crumbed asparagus with saffron yogurt

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

Sabrina Ghayour

Published: May 3, 2019 at 4:01 PM

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Serves 4 as a snack

Easy

Total time: 20 mins

+ steeping

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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

Vegetarian

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Alternatives

Complete the dish

Try this recipe for crumbed asparagus with saffron yogurt. Also read our guide on what is saffron and where to buy it for advice on purchasing this fragrant spice.

Ingredients

Nutrition

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

Nutrition: per serving

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.

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

Sabrina Ghayour, Bazaar

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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