Asparagus Fries with Garlic Dip

Ingredients

• 0.5 head of garlic
• Salt
• Pepper
• 1 tsp Olive oil
• 10 g basil (half bunch)
• 50 g whole wheat breadcrumbs
• 50 g grated Parmesan
• 500 g Green Asparagus
• 2 Eggs
• 60 g whole wheat flour
• 200 g yogurt (1.5% fat)
• 2 tbsp lemon juice
• 1 tsp sweet paprika

Instructions

1. 1.

   Peel the garlic cloves, place them on a parchment‑lined baking sheet, season with salt and pepper, and drizzle with oil. Roast in a preheated oven at 150 °C (130 °C fan; gas: level 1–2) for about 15–20 minutes until soft, then lightly mash with a fork or tongs.

2. 2.

   Meanwhile wash the basil, shake dry, and finely chop. Mix with breadcrumbs and Parmesan, then spread into a shallow dish.

3. 3.

   Wash and pat dry the asparagus, trim woody ends. Beat the eggs. Coat each spear first in flour, then dip in egg, and finally press into the breadcrumb‑Parmesan mixture, squeezing lightly to adhere. Repeat until all spears are coated.

4. 4.

   Place the breaded asparagus on another parchment‑lined sheet and bake in a preheated oven at 225 °C (200 °C fan; gas: level 3–4) for about 15–20 minutes.

5. 5.

   Whisk roasted garlic with yogurt and lemon juice. Season the dip with salt, pepper, and a pinch of paprika, then serve alongside the asparagus fries.