Recipe by Pennee Parker
Crispy asparagus served in a champagne flute with the dipping sauce on the bottom. Elegant appetizer or terrific part of a tapas menu.
Top Review by Llovestocook
This recipe looks really good, I haven't tasted it yet, but made it today to take to some friends house for and appetizer. I did everything the recipe said, but when I cooked them a lot of the panko bread crumbs fell off in the oil. I even put the asparagus in the fridge for 10 min. before cooking them to try and make the mayo seem more solid, but that didn't seem to really do much. I was disappointed that the bread crumbs didn't stay on. Let you know later how it tasted.
- 1⁄2 lb asparagus
- 1 cup panko breadcrumbs
- 1⁄4 cup low-fat mayonnaise
- cooking oil
- ice cube, in water in a large bowl
- 1 cup low-fat mayonnaise
- 1 -2 chopped canned chipotle chile in adobo
Directions See How It's Made
- Blanch asparagus in boiling water about 2 minutes.
- Immediately drain and put asparagus in ice water to stop cooking.
- This will help keep a slight crunch to the asparagus and keep it bright.
- Dry asparagus thoroughly with paper towels.
- Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs.
- You can refrigerate at this point if needed.
- Mix mayonnaise and chipotle together with a whisk or in blender.
- Use 1-2 depending on how spicy you like it.
- Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd.
- Turn to brown on all sides.
- Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.