6 Servings
40 Minutes
Allergens
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.
Notes:
To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. Alternatively, use frozen, thawed asparagus with a reliable hechsher.
Combine all ingredients. Store in refrigerator until ready to use.
Variations:
Can substitute 2 teaspoons dried chives for the 2 tablespoons fresh chives
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.
