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Crispy Parmesan Asparagus Spears with Lemony Sun-Dried Tomato Aioli

Ingrid Beer
  • minutes
  • Serves 4

INGREDIENTS

2 12 ounce packages

Asparagus

1 tbsp

Flat-leaf parsley

3 cloves

Garlic

1

Lemon

1 tsp

Lemon, zest

1 tbsp

Sun-dried tomatoes, heaping

2

Eggs

2 tsp

Lemon juice

1

Lemony sun-dried tomato aioli

3/4 cup

Mayonnaise

3/4 cup

All-purpose flour

1 pinch

Black pepper

1 pinch

Paprika

1/4 tsp

Salt

1

Canola or vegetable oil

1 cup

Panko breadcrumbs

3/4 cup

Parmesan, grated