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1
For the asparagus: Preheat oven to 425 F. Line a baking sheet with parchment paper or brush it lightly with oil.
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2
Separate the egg yolks from the whites in a medium dish and gently whisk the whites.
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3
(Reserve one of the yolks for the mayo, use the other yolk for something else.)
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4
In another medium-sized bowl add panko, flour, finely grated Parmesan, and a pinch of salt and pepper.
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5
Stir to combine.
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6
Roll a few of the asparagus in the egg whites, drain off any excess and then roll them in the panko/Parmesan to coat.
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7
Place on the prepared pan and repeat with the remaining asparagus.
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8
Pop the sheet of asparagus into the preheated oven.
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9
Bake for 15-20 minutes flipping the asparagus half way through, continuing to bake until the outside is lightly golden.
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10
Let them cool for a few minutes before serving.
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11
For the aioli: In a mini food processor (or regular size) add a whole egg, the egg yolk, 1 teaspoon of brown mustard and two teaspoons of lemon juice.
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12
Place the top on the mini-processor and turn on high.
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13
Slowly stream in the grapeseed oil (this takes a few minutes so dont rush it) while the processor is still running.
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14
To make this mayonnaise an aioli, remove the top of the processor and add in the remaining lemon juice, the chopped garlic and season with kosher salt and black pepper.
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15
Blend until smooth.
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16
For the best tasting aioli, store in an air-tight glass jar and refrigerate overnight.
