Ingredients
- 230g British Asparagus
- 100g plain flour
- a pinch of cayenne pepper
- 150g panko breadcrumbs
- 50g parmesan cheese, finely grated
- 2 tbsp sesame seeds
- 100g mayonnaise
- 100g sour cream
- 2 tbsp freshly squeezed lime
- 1 chipotle chilli, rehydrated and finally chopped
For the fries…
- 230g British Asparagus
- 100g plain flour
- a pinch of cayenne pepper
- 150g panko breadcrumbs
- 50g parmesan cheese, finely grated
- 2 tbsp sesame seeds
For the mayonnaise…
- 100g mayonnaise
- 100g sour cream
- 2 tbsp freshly squeezed lime
- 1 chipotle chilli, rehydrated and finally chopped
Line up 3 bowls. In the first bowl, mix together your flour and cayenne pepper and season with salt. In the second bowl, crack and whisk your Clarence Court eggs. In the final bowl, mix together your panko breadcrumbs, parmesan and sesame seeds. We are going to Pane our asparagus spears by first rolling them in the flour, then dipping them in the egg (shaking off any excess) and finally pressing them into our panko mix.
Once you have coated each spear, pour a generous lashing of oil into a frying pan on medium to high heat and add your asparagus to the pan. Rotate them as each side starts to turn gorgeously golden. Remove from the heat onto the kitchen roll to soak up any excess oil.
In a bowl, mix together your mayo, sour cream, lime and rehydrated chipotle chilli to create a fresh and fiery side dip.