Fill a stockpot halfway with water, season generously with salt, and heat with a high heat

In the meantime, trim off the tough ends from the asparagus, and then add the asparagus into a colander and rinse under water

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

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

Heat a large fry pan with a medium heat and add in the olive oil

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

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

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

Transfer the dipping sauce into a serving plate, and decorate the asparagus around it, enjoy!