Serve these surprising and delicious “fries” as an appetizer or with your favorite burger.
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In a medium bowl, whisk the poached garlic with the mayonnaise, olive oil, smoked paprika, and lemon juice until smooth. Add more lemon juice, salt, and pepper to taste. Refrigerate for at least 1 hour to meld the flavors.
In a small bowl, whisk the eggs with the lime juice and 2 Tbs. water.
Put the flour on a small plate and season generously with salt and pepper. Put the panko on another small plate. Dredge the asparagus in the flour and shake off any excess. Dip the asparagus in the egg mixture and then the panko to coat. Working in batches, fry the asparagus until golden-brown, about 3 minutes. With a slotted spoon, transfer to paper towels to drain briefly. Sprinkle with salt and serve with the smoked paprika aïoli.
Fabulous! The asparagus season in Washington seems to last forever and this is a fun way to eat the bounty while it lasts. The aioli is amazing!
very easy, great appy! could be a bit spicier?
The aioli is absolutely amazing. I would definitely makes this again. I actually froze the asparagus after dredging them and they cooked extremely quickly. I'm definitely going to use the aioli as a sandwich spread in the future.
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