Asparagus Fries with Smoked Paprika Aioli

By á-48383

Find more recipes at:

keyingredient.com

March 14, 2013

Ingredients

• Aioli:
• 4 large cloves of garlic, unpeeled
• 2/3 c mayonnaise
• 1 tbsp EVOO
• 1 tsp paprika
• 1 tsp lemon juice
• Salt and pepper
• Asparagus fries:
• 3 c vegetable oil
• 2 large eggs, beaten
• 1 medium lime, juiced
• 3/4 c flour
• Salt and pepper
• 1 c panko
• 1 lb asparagus spears, trimmed, peeled and halved crosswise

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Aioli:
Put the garlic in a small saucepan, add cold water to cover by at least 1/2" and bring to a boil over high heat. As soon as the water boils, drain and repeat process once more. Rinse the garlic with cold water to cool and then peel and mince the cloves.

In a medium bowl, whisk the poached garlic with the mayonnaise, olive oil, smoked paprika and lemon juice until smooth. Add more lemon juice, salt and pepper to taste. Refrigerate for at least 1 hour.

Fries:
In a 3 qt. saucepan, heat the oil over medium high heat to 375 degrees F.

In a small bowl, whisk the eggs with the lime juice and 2 tbsp water.

Put the flour on a small plate, and season generously with salt and pepper. Put the panko on another small plate. Dredge the asparagus spears in the flour, then the egg mixture and then the panko. Deep fry and sprinkle with salt.