Breaded asparagus with Parmesan and lemon-herb dip

Ingredients:

• 500 g fresh asparagus
• 2 eggs
• 100 g breadcrumbs
• 50 g grated Parmesan cheese
• Salt and pepper to taste
• 60 g flour
• Oil for frying

Preparation:

1. Prepare the fresh asparagus by washing it thoroughly and trimming the ends.
2. In a shallow plate, whisk the two eggs and season with salt and pepper to your taste.
3. In another flat plate, mix the breadcrumbs and grated Parmesan cheese.
4. Prepare a third shallow bowl with 60 g of flour.
5. Now dip each asparagus stalk first in the flour, then in the beaten egg, and finally in the breadcrumbs and Parmesan mixture. Make sure the asparagus is evenly coated.
6. Heat enough oil in a pan over medium heat.
7. Once the oil is hot, carefully place the breaded asparagus in the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.
8. Place the fried breaded asparagus on a tray lined with kitchen paper to drain off excess oil.
9. Serve the breaded asparagus hot with the delicious fresh lemon-herb-yogurt dip.

Lemon and herb dip

Ingredients:

• 240 g Greek yogurt
• Juice and zest of 1 lemon
• 2 tbsp fresh chopped herbs (e.g. parsley, chives, dill)
• 1 garlic clove, finely chopped
• Salt and pepper to taste

Preparation:

1. Put 240g of Greek yogurt into a bowl.
2. Wash the lemon thoroughly and grate the zest. Add the grated lemon zest and lemon juice to the bowl with the yogurt.
3. Finely chop 2 tablespoons of fresh herbs and the garlic clove.
4. Add the chopped herbs and garlic to the yogurt-lemon mixture.
5. Stir all ingredients well until well blended.
6. Taste the dip and season it with salt and pepper to your taste.
7. Place the dip in the refrigerator for at least 30 minutes to allow the flavors to develop.
8. Serve the lemon and herb dip with the breaded asparagus as a light and refreshing side dish.