Crispy Asparagus with Roasted Garlic Aioli

Spring is here, and fresh British asparagus is one of the real joys of the season — sweet, tender, and absolutely made for the grill. These crispy asparagus spears make a brilliant starter or side dish for your next garden cook-up. Pair them with a smoky roasted garlic aioli and watch them disappear.

Ingredients

For the asparagus

• 500g fresh asparagus, woody ends snapped off
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 50g plain flour
• 2 eggs, beaten
• 100g fine dry breadcrumbs
• 30g finely grated Parmesan
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder

For the roasted garlic aioli

• 1 whole head of garlic
• 1 tablespoon olive oil
• 150g good-quality mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Method

1. Get your BBQ set up for two-zone cooking — direct heat on one side, indirect on the other. You're aiming for a medium-high temperature of around 200–220°C over the direct zone.
2. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil and wrap loosely in aluminium foil. Place on the indirect side of the grill and roast for 35–40 minutes until the cloves are completely soft and golden. Set aside to cool slightly.
3. While the garlic is roasting, set up a crumbing station. Put the flour in one shallow bowl, the beaten eggs in a second, and mix the breadcrumbs, Parmesan, smoked paprika, and garlic powder together in a third.
4. Toss the asparagus spears in olive oil and season well. Working in batches, dust each spear lightly in flour, dip in the egg, then roll in the seasoned breadcrumb mixture to coat evenly.
5. Place the crumbed asparagus over the direct heat zone of the grill. Cook for 2–3 minutes per side, turning carefully, until golden and crispy on the outside and just tender inside. Keep a close eye — they go from perfect to overdone quickly.
6. Squeeze the roasted garlic cloves out of their skins into a bowl. Mash to a smooth paste, then stir through the mayonnaise, lemon juice, and Dijon mustard. Season to taste with salt and pepper.
7. Serve the crispy asparagus immediately alongside the roasted garlic aioli for dipping.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.