1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.

 

LEMON AIOLI

from Bon Appetit. 

INGREDIENTS

• 10 garlic cloves, peeled, centre germ removed
• 1 teaspoon salt
• 4 large egg yolks
• 6 tablespoons water
• 1/4 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cups light, fruity olive oil

DIRECTIONS

1. mash garlic and salt in mortar with pestle until paste forms.
2. Whisk egg yolks, 6 tablespoons of water, lemon juice and mustard in a medium metal bowl.
3. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140F for 3 minutes. About 10 mins total.
4. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. 
5. Gradually whisk oil into yolk mixture in a very thin slow stream; continue whisking until aioli is thick. 
6. Season to taste.
7. Can be prepared 2 days ahead, cover and refrigerate.