Asian-Flavored Asparagus with Fried Lemon
Never think about fried lemon with some refreshing asparagus salad, this recipe will totally change your mind and let you fall in love with these delicious pair!
Yield
4 servingsPrep
20 minCook
5 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the asian flavored asparagus | |||
| 1 | bunch |
asparagus
woody ends trimmed and well washed, pat dry |
*
|
| 4 | tablespoons |
lime juice
fresh |
|
| 4 | tablespoons |
mint leaves
freshly chopped |
|
| ⅓ | cup |
cilantro
freshly chopped |
|
| ⅓ | cup |
basil
freshly chopped |
*
|
| 1 ¾ | teaspoons |
chili garlic sauce
or to taste |
* |
| 1 | small |
jalapeño pepper
seeded and finely chopped |
*
|
| ½ | teaspoon |
ginger
freshly finely chopped, or minced |
|
| 2 | teaspoons |
lemongrass
prepared, minced |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
honey
or maple syrup, or sugar |
|
| 1 | tablespoon |
olive oil
optional |
|
| 1 | each |
shallots
thinly sliced |
*
|
| For the fried lemon slices | |||
| 1 | each |
lemon
meyer |
|
| 11/4 | cups |
bread crumbs
panko |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | large |
eggs
beaten |
|
| 1 | x |
vegetable oil
for lightly frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the asian flavored asparagus: | |||
| 1 | bunch |
asparagus
woody ends trimmed and well washed, pat dry |
*
|
| 6E+1 | ml |
lime juice
fresh |
|
| 6E+1 | ml |
mint leaves
freshly chopped |
|
| 79 | ml |
cilantro
freshly chopped |
|
| 79 | ml |
basil
freshly chopped |
*
|
| 8.8 | ml |
chili garlic sauce
or to taste |
* |
| 1 | small |
jalapeño pepper
seeded and finely chopped |
*
|
| 2.5 | ml |
ginger
freshly finely chopped, or minced |
|
| 1E+1 | ml |
lemongrass
prepared, minced |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
honey
or maple syrup, or sugar |
|
| 15 | ml |
olive oil
optional |
|
| 1 | each |
shallots
thinly sliced |
*
|
| For the fried lemon slices: | |||
| 1 | each |
lemon
meyer |
|
| 651 | ml |
bread crumbs
panko |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | large |
eggs
beaten |
|
| 1 | x |
vegetable oil
for lightly frying |
*
|
Directions
To make the asparagus salad:
Blanch prepared asparagus in salted water until just tender still crispy, about 2 to 3 minutes.
In a bowl, mix together all other ingredients and stir until well blend.
If using fresh lemongrass, peel the outer stalks and use only the softer inner portion, soaking in warm water or very briefly boiling to soften.
Add asparagus in iced water, drain, and arrange in a serving platter.
Pour dressing evenly over asparagus. Keep it refrigerate while you prepare the fried lemon.
To make the fried lemon:
Cut Meyer lemon into very thin slices with the peel.
Combine panko, salt, and pepper and spread on a plate.
Season to taste with salt and pepper.
Beat egg in a small bowl.
Dip each lemon slice completely in the egg, and then pat panko mixture onto both sides.
Heat about 1-inch oil in a pan until it's hot.
Fry and cook lemon slices until panko browns.
Transfer slices on a paper towel to drain.
On each serving plate, arrange marinated asparagus and 3 or 4 fried lemon slices.
Serve right away.
