Asparagus Fries With Garlic Lemon Aioli Recipes

ASPARAGUS FRIES WITH GARLIC AIOLI

Steps:

• In a small bowl, add the flaxseed meal and water and with a spoon, stir until combined. Let it sit until thickened, about 3-5 minutes. In the meantime, combine the aioli ingredients in a small bowl. Set aside.
• Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
• On a flat plate, combine the panko breadcrumbs, salt, and pepper.
• Dip each asparagus spear in the vegan egg mixture until thoroughly coated, then dip in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing spears about 1 inch apart on baking sheet.
• Bake for 15 minutes. To finish the fries, set the broiler to high and broil the asparagus for 2-3 minutes, turning once on each side until golden brown and crispy. Remove asparagus fries from oven and serve immediately with the prepared garlic aioli.

ASPARAGUS FRIES

Steps:

• For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
• For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
• Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
• Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
• Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

CRAB ASPARAGUS SALAD WITH LEMON AIOLI

Steps:

• Cut about one inch off the end of the lemon and squeeze out the juice into a small bowl. Cut the rest of the lemon into thin slices. Add the mayonnaise and the garlic to the lemon juice. Combine well; refrigerate at least one hour. Grill lemon slices in a grill pan or broil a few minutes until they just begin to char.
• Make a vinaigrette by combining olive oil and vinegar with salt and pepper to taste; set aside. Cut fingerling potatoes in half lengthwise, or cut Yukon Golds into quarters. Cut the asparagus spears on the bias into 11/2-inch lengths.
• Toss the crabmeat, potatoes, and asparagus with enough of the vinaigrette to coat. Spoon 1 tablespoon of the aioli on each of 4 serving plates. Arrange crab, potato, and asparagus on top. Garnish with watercress and a little vinaigrette sprinkled on top.

ASPARAGUS "FRIES" WITH GARLIC-LEMON AIOLI

Steps:

• Aioli: Using a garlic press, smash the cloves into a small mixing bowl. Add salt, lemon zest, and lemon juice, and stir until salt is dissolved. Add olive oil and mayo and stir to combine. First remove the ends from the asparagus using my tried and true method: snap them off with your fingers. The asparagus will automatically break where the woody tough part ends and you will never have to gnaw through tough asparagus again. In a pot large enough to hold the asparagus, bring 4 inches of well-salted water to a boil (salty like the sea). Reduce heat to medium and add asparagus. Cooking time will depend on the thickness of the spears, 1 to 3 minutes. The desired result here is crisp-tender, not limp. Watch closely and test often. Drain asparagus, and serve hot with Garlic Lemon Aioli

PORTABELLA FRIES WITH GARLIC AIOLI

Steps:

• In small bowl, mix garlic aioli ingredients; set aside.
• In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
• In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
• Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

CRUDITéS WITH LEMON-GARLIC AïOLI

Steps:

• 1. Mix all the aïoli ingredients in a large bowl and season to taste. The aïoli will keep for 2 weeks in the refrigerator.
• 2. Rub a little lemon on the mushrooms to prevent them from turning brown.
• 3. You can make the platter up to a day ahead and store the vegetables in separate Ziploc bags. It's best to blanch the vegetables the morning of the party. (You can blanch the asparagus in boiling water with a teaspoon of baking soda, secured with a rubber band, for 30 seconds. Place the spears in an ice bath and drain-don't leave them in the ice bath or they'll get soggy.) Repeat with the zucchini, blanching it whole, cutting it on an angle to the desired thickness.
• 4. Arrange the veggies on a platter with a bowl of aïoli and scatter the herbs on top if you like.

LEMON AIOLI

Steps:

• In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine.

KETO BACON-WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Combine mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, and garlic salt in a bowl and mix well. Refrigerate lemon aioli until ready to use.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Divide asparagus stalks into groups of 3 to 5 stalks, depending on the thickness of the asparagus. Wrap each asparagus bundle tightly with 1 piece of bacon, overlapping slightly as you wrap and tucking the ends under the bacon so it holds securely.
• Place asparagus bundles in a single layer on a piece of aluminum foil. Spray bundles lightly with olive oil spray and top the bacon with cracked pepper.
• Grill asparagus bundles on the foil for 10 minutes. Flip each bundle and grill until bacon is cooked through and crisp, an additional 10 minutes. Serve with lemon aioli.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.