Breaded asparagus with a trio of dips
A great snack or starter option that makes the most of seasonal asparagus.
Ingredients
- 150g/5½oz asparagus
- 3 tbsp plain flour
- 2 free-range eggs, whisked
- 75g/2½oz breadcrumbs
- for the pesto dip
- 150g/5½oz greek yoghurt
- 1 tbsp pesto
- 150g/5½oz greek yoghurt
- 1 tbsp sweet chilli sauce
- for the mint dip
- 150g/5½oz greek yoghurt
- handful fresh mint, chopped
Directions
- Preheat the oven (or air fryer) to 80C/160C Fan/Gas 4.
- To make the breaded asparagus, put the flour in one bowl, eggs in another and breadcrumbs in another.
- Coat each asparagus stalk in flour, then egg, then breadcrumbs and place on a baking tray.
- Bake for 15 minutes in the oven or 5-7 minutes in the air fryer.
- For the dips, mix the yogurt with each additional ingredient in separate bowls.
- Serve the breaded asparagus with the dips.
