Crumbed Asparagus with Saffron Yoghurt!

It’s simple, it’s delicious, it’s the ultimate party snack for spring! Utilise the season’s best fresh asparagus from our farm shop and delight your guests with this tasty dish.


For the Crumbled Asparagus:

  • Vegetable oil
  • 1 Large egg, beaten
  • 1 Heaped tbsp garlic granules
  • 2 tbsp Plain flour, seasoned
  • 100g White breadcrumbs
  • 300g Asparagus, trimmed
  • Sea salt flakes

For the Saffron Yoghurt:

  • A pinch of saffron, ground to a powder
  • 200g Greek yogurt
  • 1 Garlic clove, crushed


STEP 1 – To make the saffron yoghurt, put the saffron into a small cup and pour over 1 tbsp of just-boiled water. Gently swirl the mixture and then leave to cool. Stir the saffron water into the yoghurt, add the garlic and a generous amount of seasoning, and mix well. Chill until ready to serve.

STEP 2 – Fill a pan no more than 1/3 full of oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.

STEP 3 – Meanwhile, put the egg, garlic granules and a generous amount of seasoning into a shallow bowl and whisk well until as smooth as possible. Put the seasoned flour onto a plate and the breadcrumbs on another.

STEP 4 – When the oil is at frying temperature, dip an asparagus spear into the flour, then the egg mixture to coat and roll it in the breadcrumbs. Repeat with a few more spears. Immediately lower the asparagus carefully into the hot oil and fry for a few minutes until golden brown all over. Remove the spears carefully using a slotted spoon or metal tongs and transfer them to the plate to drain. Repeat with the remaining spears but do not overcrowd the pan – fry in small batches. Serve hot, sprinkled with salt flakes and with saffron yoghurt on the side for dipping.