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1
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.
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2
In 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.
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3
Shock asparagus in ice water, drain, and place in salad bowl. Pour dressing over asparagus.
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4
Slice Meyer lemon into very thin slices. Do not peel.
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5
Mix panko, salt, and pepper and spread on a plate. Use salt and pepper to your own taste, a bit less or more is fine.
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6
Beat egg in a small bowl.
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7
Dip each lemon slice in the egg, and then pat panko mixture onto both sides.
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8
Heat 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.
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9
Fry lemon slices until panko browns. Remove and place on a paper towel to drain.
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10
In each bowl, place asparagus salad and a few fried lemon slices. Serve while lemon slices are still hot.
