Asian-Flavored Asparagus with Fried Lemon

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.