Crispy Asparagus with Roasted Garlic Aioli Recipe | Blue Rhino

Ingredients

• For the Roasted Garlic Aioli:
• 1 lg Egg Yolk
• 1 tsp Dijon Mustard
• 2 tsp Lemon Juice, fresh
• 1 tsp Lemon Zest
• 1/4 cup Vegetable Oil
• 1/4 cup Extra-virgin Olive Oil
• 1 head Roasted Garlic, minced into a paste
• For the Crispy Asparagus Spears:
• 1-1/2 lbs Asparagus, fresh, raw, ends trimmed
• 3/4 cup Panko Crumbs
• 1/2 cup Parmesan Cheese
• 2 lg Eggs, whisked
• 1/2 cup Flour, all-purpose
• 3 tbsp Dry Rub
• 1/4 tsp Kosher Salt
• Pinch Fresh Cracked Black Pepper
• Additional Items:
• Medium Bowls
• Baking Sheets
• Aluminum Pie Tins
• Wire Rack