These crispy garlic asparagus are seriously addictive. We’re talking a ton of great textures and flavors, basic everyday ingredients, and all done in about 30 minutes. Serve them as a tapas appetizer, or even as a side, next to some pan-grilled fish and roasted potatoes.
To make this recipe, I used thick asparagus, about 10 per bundle. You can also use thinner asparagus if you prefer. Just make sure to boil them for one minute instead of two minutes like I did. Otherwise, they will end up with a mushy and stringy texture.
I served these crispy garlic asparagus next to a simple dipping sauce. Made with just garlic, Spanish saffron, Greek yogurt, lemon juice, and extra virgin olive oil. You can also add in some crushed red pepper for a spicy kick.
TIPS & TRICKS to Make this Recipe: After you boil the asparagus, immediately add them into a bowl with iced water. This will stop them from cooking and will also ensure they keep their vibrant green color.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make CRISPY Garlic Asparagus
CRISPY Garlic Asparagus
Ingredients
- 2 bundles thick asparagus (about 10 per bundle)
- 1 cup all purpose flour 120 grams
- 2 eggs
- 1 cup panko bread crumbs 60 grams
- 1 tsp garlic powder 3 grams
- 1/4 cup grated Manchego cheese 30 grams
- salt & pepper
- 1/2 cup extra virgin olive oil 120 ml
FOR THE DIPPING SAUCE
- 2 cloves garlic (roughly chopped)
- 1/4 tsp saffron threads 0.17 grams
- 1/2 cup plain Greek yogurt 120 grams
- 2 tsp lemon juice 10 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
Instructions
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Fill a stockpot halfway with water, season generously with salt, and heat with a high heat
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In the meantime, trim off the tough ends from the asparagus, and then add the asparagus into a colander and rinse under water
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Once the water comes to a boil in the stockpot, add in the asparagus and simmer for 2 minutes (1 minute if they are thin asparagus), then transfer the asparagus into a bowl with iced water, after 1 minute, add the asparagus over a dishcloth and pat them dry
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Add the flour into a shallow bowl, crack the eggs into a separate shallow bowl, season with salt & pepper, and whisk the eggs, add the panko bread crumbs into a third shallow bowl, then add the garlic powder over the bread crumbs, along with the grated cheese, and season with salt & pepper, mix together
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Heat a large fry pan with a medium heat and add in the olive oil
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While the oil is heating, coat the asparagus first in the flour, then in the egg wash, and finally in the bread crumbs, making sure at each stage they are fully coated all around
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Once the oil is nice and hot, add in the asparagus all in a single layer and evenly spaced (cook in batches), fry for 2 minutes per side or until golden and crispy, then transfer into a dish with paper towels, once again in a single layer
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To make the dipping sauce, add the chopped garlic into a mortar, along with the saffron and a pinch of salt, using a pestle, pound down on the ingredients until well mashed, then add in the yogurt, lemon juice, and olive oil, then season with salt & pepper and whisk together
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Transfer the dipping sauce into a serving plate, and decorate the asparagus around it, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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