Crispy asparagus with herby lemon aioli

Crunchy? Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for spring!

Fresh from the garden: asparagus, lemon, eggs, herbs
Recipe source: adapted by Melissa from
Serves: 6 or 24 tastes


  • Baking sheet, baking paper
  • Chopping board & knife
  • Grater &microplane zester
  • Bowls – large, med, small
  • Whisk, sifter, tongs
  • Measuring – jug, ½ cup, ¼ cup
  • Citrus juicer
  • Scales
  • Salad spinner
  • Stick blender & cup
  • Garlic press
  • Serving plates


  • 1 large bunch of asparagus
  • 2 eggs
  • 3/4 cup panko breadcrumbs
  • 1/4 cup plain flour
  • 30g parmesan
  • Flaked salt & black pepper


  • A small handful garden herbs
  • 1 whole egg
  • 2 egg yolks (left over from the asparagus)
  • 1 teaspoon Dijon mustard
  • 1 juicy lemon
  • 1 cup rice bran oil
  • 2 garlic cloves
  • Flaked salt & black pepper

What to do:


  • For the asparagus:
  • Preheat oven to 220C. Line a baking sheet with baking paper.
  • Wash the asparagus and trim the woody ends into the compost. Slice the asparagus in half to make short stubs.
  • Finely grate the parmesan to yield about ¼ cup.
  • Separate the egg whites from the yolks into a medium bowl and gently whisk. (Reserve the yolks for the aioli).
  • In alarge bowl add the panko, sift the flour, the grated parmesan, a pinch of salt and pepper and stir.
  • Roll a few of the asparagus in the egg whites, drain off any excess and then roll in the panko mixture to coat. Place on the prepared baking sheet and repeat with all the asparagus.
  • Pop into the preheated oven and bake for 15-20 minutes turning the asparagus half way through, and continue to bake until the outside is lightly golden. Let cool for a few minutes before serving.


  • Zest the lemon and then cut it in half and juice the halves. You will need 50ml lemon juice in total.
  • Smash the garlic cloves, peel them and squeeze them through the garlic press.
  • Wash the herbs, spin them dry, strip them and finely chop.
  • Into the stick blender cup add the whole egg, the egg yolks, the mustard and only 20ml lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing(this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in the remaining 30ml lemon juice, the zest, the pressed garlic, the chopped herbs and a good sprinkle of salt and pepper. Blend until smooth.
  • (For the best tasting mayo at home, store in an air-tight glass jar and refrigerate overnight.)


  • Divide the asparagus among your serving plates, then drizzle a little pool of aioli onto each.
  • To eat: pick up an asparagus spear with your fingers, scoop up some aioli and eat!
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: