Crispy Asparagus with Yuzu Aioli

This delicious recipe from Chef Brett features asparagus, roasted garlic, and a splash of yuzu for a perfect balance of bold flavors and wholesome nutrition. Packed with vitamins, antioxidants, and fiber, it’s a recipe that’s as good for your health as it is for your taste buds.

Project Angel Heart Registered Dietitian Zachary Hedden notes Asparagus is packed with vitamins K, A, C, and B9 (folate), along with antioxidants and fiber that support bone health, immunity, digestion, and blood sugar control. Roasted garlic adds heart-healthy antioxidants and immune-boosting compounds while promoting good gut health through its prebiotic properties.

Yuzu (or lemon) provides a burst of vitamin C and stress-relieving aromas, all while keeping calories low. This recipe features bright, bold flavors that help reduce the need for added salt. Together, these ingredients create a delicious dish that supports your heart, immune system, and digestion. Enjoy!

bunches of aspargus

Serves 4-6 people

  • 1 cup all-purpose flour
  • Salt and black pepper, to taste
  • 4 large eggs, whisked
  • 2 cups panko breadcrumbs
  • 1-2 lbs asparagus, washed, trimmed, and peeled
  • 1 cup of your favorite mayo (Chef Brett recommends Kewpie, Duke’s, or homemade)
  • 1 tablespoon roasted garlic, pureed
  • 1 tablespoon yuzu (or substitute fresh lemon juice)
  • 1/2 tablespoon mustard powder
  • 2 tablespoons extra virgin olive oil

Preheat your oven to 400°F and prepare a baking sheet with parchment paper or a light coating of oil.

Set up your breading station: Arrange three shallow dishes or casserole pans. Add seasoned flour (flour mixed with salt and pepper) to the first dish, whisked eggs to the second, and panko breadcrumbs to the third.

Dredge each piece of asparagus in the seasoned flour, shaking off any excess. Dip it into the whisked eggs, ensuring it’s fully coated, then roll it in the panko breadcrumbs, pressing gently to adhere.

Place the breaded asparagus in a single layer on the prepared baking sheet, leaving space between each piece to prevent sticking.

Bake in the preheated oven for 10 to 12 minutes, or until the asparagus is crispy and golden brown.

While the asparagus bakes, prepare the dipping sauce: In a mixing bowl, whisk together the mayo, roasted garlic, yuzu juice (or substitute fresh lemon juice), mustard powder, extra virgin olive oil, and a pinch of salt and pepper. Adjust seasoning to taste.

Transfer the crispy asparagus to a serving platter and serve with the yuzu mayo on the side for dipping.

Enjoy!