Crispy Buttermilk Asparagus with Lemon Aioli

INGREDIENTS

1 bunch of asparagus, cut ½ inch from stems
buttermilk for soaking
2 eggs
½ cup buttermilk
1 cup plain Panko bread crumbs
1 cup all-purpose flour
¼ cup shredded Parmesan cheese (optional)
½ teaspoon salt
½ teaspoon pepper
1 ½ cups canola or vegetable oil, to fry

Lemon Aioli

1 cup mayonnaise
2 teaspoons lemon zest
2 teaspoons lemon juice
salt and pepper

PREPARATION

1. Place asparagus in a large bowl. Pour buttermilk over the asparagus and let stand for 20 minutes.
2. Whisk eggs and ½ cup of buttermilk together in a bowl large enough to hold asparagus. Set aside.
3. Place ½ cup of flour and all bread crumbs in a large bowl. (If using parmesan cheese place in a bowl). Season with salt and pepper.
4. Place other ½ cup of flour into a separate bowl.
5. Put oil in a large skillet and place on medium heat for 3–5 minutes until oil is hot but not burning.
6. One at a time, dip asparagus in plain flour, then egg and buttermilk mixture, then in bread crumb mixture. Set aside until all of the asparagus is breaded.
7. Fry prepared asparagus in hot oil until brown and crisp, 1–2 minutes on each side. Drain on a paper towel.

 Lemon Aioli

Combine all ingredients in a bowl. Season with salt and pepper to taste.