A&M's Testing Notes:
Expand Collapseclintonhillbilly's Notes:
Expand1 bunch asparagus Ask a question about this ingredient
1/4 cup lime juice Ask a question about this ingredient
1/4 cup fresh mint, chopped Ask a question about this ingredient
1/4 cup cilantro, chopped Ask a question about this ingredient
1/4 cup basil, chopped Ask a question about this ingredient
2 teaspoons chili-garlic paste or sauce Ask a question about this ingredient
1/2 jalapeño, minced, seeds removed Ask a question about this ingredient
1/2 teaspoon ginger, finely minced Ask a question about this ingredient
2 teaspoons prepared lemongrass, finely minced Ask a question about this ingredient
1 teaspoon worcestershire sauce Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 tablespoon olive oil (optional) Ask a question about this ingredient
1 shallot, thinly sliced Ask a question about this ingredient
Prepare asparagus by trimming off the woody ends and peeling off the pointed from the bottom half of the stalks. Blanch asparagus in salted water until al dente.
Ask a question about this stepIn a bowl or jar, combine all other ingredients and stir or shake until sugar dissolves and oil and lime juice are well combined. Prepared lemongrass is sold in Asian markets and in Whole Foods -- if using fresh lemongrass, peel the outer stalks and use only the softer inner portion, soaking in warm water or very briefly boiling to soften.
Ask a question about this stepShock asparagus in ice water, drain, and place in salad bowl. Pour dressing over asparagus.
Ask a question about this step1 Meyer lemon Ask a question about this ingredient
1 cup panko Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 inch of oil for frying Ask a question about this ingredient
Slice Meyer lemon into very thin slices. Do not peel.
Ask a question about this stepMix panko, salt, and pepper and spread on a plate. Use salt and pepper to your own taste, a bit less or more is fine.
Ask a question about this stepBeat egg in a small bowl.
Ask a question about this stepDip each lemon slice in the egg, and then pat panko mixture onto both sides.
Ask a question about this stepHeat oil in a pan until it spits back when you flick droplets of water into it. One inch of oil should be enough to submerge the lemon slices.
Ask a question about this stepFry lemon slices until panko browns. Remove and place on a paper towel to drain.
Ask a question about this stepIn each bowl, place asparagus salad and a few fried lemon slices. Serve while lemon slices are still hot.
Ask a question about this stepThanks! They are so easy but they tend to impress!
Oh my goodness, I can't wait to make this when asparagus comes back in season!
I love the fried lemons too! This looks like a great recipe. Congratulations and good luck.
Congratulations! I really enjoy the spicy/sweet/tangy freshness of Thai food...this sounds really tasty...
Wow. So creative -- I love this concept. One could use the fried lemons in any number of preparations. Tough contest this week, for sure!
Congrats CH! This sounds outrageously delicious. And so easy!
I knew when I first saw this recipe that it was a winner...i can't wait to try it. (I love worcestershire sauce and meyer lemon like my life depends on them!)
Your salad sounds lovely but it is the lemon recipe that really intrigues me...
This sounds really good, I think I could only eat about a million of those lemons, too ...
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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Our set, revealed.
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Panko, salt and pepper get mixed in one bowl, an egg is beaten in another bowl -- all in the service of the Meyer lemon. Stay tuned.
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Merrill diligently pares the bottoms of the asparagus spears, as we get the rest of our ingredients ready. This is the kind of recipe for which it's best to get everything prepped before you begin mixing and frying.
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Amanda begins filling a jar for the dressing. In went the herbs (cilantro, mint and basil) and chili-garlic paste. More to come.
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Meanwhile, Merrill blanched the asparagus. This takes less time than you think. Keep checking, and remember that the spears will continue to soften a bit after coming out of the boiling water.
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Merrill transferred them to an ice water bath.
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Amanda stuffed the rest of the ingredients into the jar, willfully ignoring the fact that the jar was too small for the task. You'll notice that in addition to the herbs and chili-garlic paste, there are now shallots, sugar, Worcestershire sauce, olive oil, jalapeno, ginger, lemongrass and lime juice in there, too.
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She makes it work, shaking the h*** out of it.
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It's a good idea to pat the asparagus dry before adding the dressing.
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Merrill slices the Meyer lemon, skin and all.
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Heating the oil for frying. You only need 1/2 to 1 inch of oil, but use a deep pan anyway.
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Dipping the lemon in egg.
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Then the seasoned panko.
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Then gently lowered into the oil for a quick toasting. It takes less than a minute.
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Dressing the spears.
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I made your fried meyer lemon slices tonight. I love to try new things that totally surprise me with their flavor. These were delicious. They're perfect as an appetizer at a dinner party. Everyone will tentatively reach for one, and then after eating it, fight everyone for the rest.