A tray full of grilled crispy asparagus on a gray table.

Crispy Asparagus with Roasted Garlic Aioli

Name: Crispy Asparagus with Roasted Garlic Aioli
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: For the Roasted Garlic Aioli:; 1 large Egg yolk; 1 t Dijon mustard; 2 t Lemon juice, fresh; 1 t Lemon zest; 1/4 C Vegetable oil; 1/4 C Extra virgin olive oil; 1 head Roasted garlic, minced into a paste; For the Crispy Asparagus Spears:; 1-1/2 lbs Asparagus, fresh, raw, ends trimmed; 3/4 C Panko crumbs; 1/2 C Parmesan cheese; 2 large Eggs, whisked; 1/2 C Flour, all-purpose; 3 T Dry rub; 1/4 t Kosher salt; Pinch fresh cracked black pepper

Courtesy of Bull Outdoor Products and KCBS

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 5 - 20 minutes

Ingredients:

For the Roasted Garlic Aioli:
1 large Egg yolk
1 tsp Dijon mustard
2 tsp Lemon juice, fresh
1 tsp Lemon zest
1/4 cup Vegetable oil
1/4 cup Extra virgin olive oil
1 head Roasted garlic, minced into a paste

For the Crispy Asparagus Spears:
1-1/2 lbs Asparagus, fresh, raw, ends trimmed
3/4 cup Panko crumbs
1/2 cup Parmesan cheese
2 large Eggs, whisked
1/2 cup Flour, all-purpose
3 tbsp Dry rub
1/4 tsp Kosher salt
Pinch fresh cracked black pepper

Directions:

For the Roasted Garlic Aioli:

Mince and form a paste for the roasted garlic.
In a bowl, whisk together the egg yolk, lemon juice, and dijon mustard.
On the side, combine the oils.
Slowly drizzle the oil mixture into the egg yolk mix, whisking until emulsified and the aioli forms.
Whisk in the roasted garlic paste, season with salt and pepper.
Cover and set in fridge till time to use

For the Crispy Asparagus Spears:

Preheat the grill for indirect heat.
Close the lid and allow the grill to preheat to 375-400°F.
Using disposable aluminum pie tins or baking sheets with a lip, create a 3-part station for preparing the asparagus.
In one tin, place the flour along with the rub and mix well.
In the second tin, add the whisked egg, and in the third tin add the panko crumbs, parmesan cheese, salt and pepper.
Dredge the asparagus, in batches, into the flour, dusting off any excess flour.
Next dip into the egg, allowing any extra egg to drip off.
To finish, place into the panko mixture.
Press down without bruising the asparagus, getting as much of the panko mix all over the asparagus.
Place a wire rack onto a baking sheet and place the coated asparagus in a single layer onto the sheet. Hold the ends of the breaded asparagus when moving onto the wire rack to prevent any of the coating from coming off of the spears.
Open the lid, place the sheet down in the middle of the grill for indirect baking and close the lid quickly so little heat escapes.
Cook for 14-16 minutes until lightly golden brown.
To serve, place on the stainless serving platter along with the roasted garlic aioli.