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Parve
Medium
40 Minutes
Diets 
6 asparagus spears (see note)
1/2 cup flour
1 egg
1 cup Gefen Panko Crumbs
1/2 teaspoon Gefen Garlic Powder
1/2 teaspoon salt
1/2 teaspoon Gefen Paprika
1/2 teaspoon za’atar seasoning
1/8 teaspoon pepper
1/4 cup plus 2 tablespoons Gefen Mayonnaise
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
juice and zest of 1 lemon
1/4 teaspoon sumac
1/4 teaspoon salt
pepper, to taste
2 tablespoons fresh chives, chopped
Preheat oven to 375°F. Line a baking sheet with Gefen Parchment Paper
Cut 1 ½ inches off the bottoms of asparagus spears. Discard. Wash spears thoroughly. Cut each asparagus into three.
Place flour, egg, and panko in three different plates.
Add garlic powder to flour. Mix.
Add salt and paprika to egg. Mix.
Add za’atar and pepper to panko. Mix.
Coat asparagus in flour, then in egg and finally in panko crumbs. Place on prepared baking sheet and spray with cooking spray.
Bake for 15 to 18 minutes, until golden
Chill and refrigerate. Bring to room temperature before serving.
Combine all ingredients. Store in refrigerator until ready to use.
To assemble: Place some aioli at the bottom of a small glass or ramekin. Pierce asparagus with a pretty toothpick or skewer. Balance over glass or ramekin.
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