Breaded white asparagus, lemon pepper mayonnaise

Ingredients

• 12 white asparagus
• 50 g panko breadcrumbs
• 50 g of flour
• 2 eggs

• 1 pinch of chili powder

For the mayonnaise

• 1 egg yolk

• 1 teaspoon(s) of mustard

• 15 cl of grapeseed oil

• 1 tablespoon(s) lemon juice

• the zest of 1/2 lemon

• 1 pinch of chili powder

Preparation

1. Rinse the asparagus, break off the stem and peel the stem. Steam them for 10 minutes.

2. Preheat the oven to 200°C.

3. Prepare 3 deep plates with, in the first, the eggs beaten with a pinch of salt and chili pepper, in the second, the flour, and in the third, the panko breadcrumbs. Dip each asparagus in the beaten eggs, in the flour, again in the eggs then in the breadcrumbs. Place them on a baking tray covered with baking paper. Bake for 20 min.

4. Prepare the mayonnaise: mix the egg yolk with the mustard. Whisk, adding the oil in a drizzle to emulsify and make the mayonnaise rise. Add the lemon juice and zest, chili pepper and 1 pinch of salt. Serve with the breaded asparagus.