Asparagus Dippers With Lemon Sauce

 
  • Baked asparagus dippers with a lemon sauce recipe
  • Baked asparagus dippers with a lemon sauce recipe
  • Baked asparagus dippers with a lemon sauce recipe
  • Baked asparagus dippers with a lemon sauce recipe
  • Baked asparagus dippers with a lemon sauce recipe
  • Baked asparagus dippers with a lemon sauce recipe
  • Baked asparagus dippers with a lemon sauce recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • 12 spears and dip
  • How to make

Asparagus dippers: 

Bunch of asparagus (approx. 12 spears) 
1 egg 
2 tbsp pine nuts 
2 tbsp sunflower seeds 
2 tbsp sesame seeds 
2 tbsp dry polenta (cornmeal) 
1 tbsp mixed herbs (optional) 
2 tbsp finely grated Parmesan cheese or vegetarian equivalent (optional) 

Lemon dip: 

100ml plain or Greek yogurt 
Juice and zest of ½ a lemon

Step 1

Snap off the tough ends of the asparagus, where it naturally wants to break

Step 2

Crack the egg into a shallow dish and whisk

Step 3

Blitz pine nuts and sunflower seeds to a rough powder in a blender (or with a pestle and mortar) then pour onto a large plate and mix in the sesame seeds and polenta, and the herbs and grated Parmesan cheese or vegetarian equivalent if using

Step 4

Roll the asparagus in the egg, then into the seedy coating, then place onto a greased and lined baking sheet 

Step 5

Bake for approx. 15 minutes at 200°C / 180°C fan / Gas Mark 6 until golden and crispy 

Step 6

Leave to cool slightly then serve with the lemon dip. To make this simply stir all the ingredients together. Top tip - Use one hand to dip the asparagus in the egg, and a separate clean hand to roll in the seed mix. Alternatively get your little ones to help with the dipping! The seedy coating sticks better if it is kept as dry as possible – so try to keep the egg out of the coating

Contains

  • Dairy ingredients
  • Eggs
  • Sesame

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Recipe notes

These are a great finger food to get your little one exploring lots of different textures, and practicing their grip. They can also be served along side a main meal such as fish or chicken.

Pine nuts are actually a seed not a nut. They work wonderfully in this recipe but you can use any seeds you like. You can also substitute bread crumbs for the polenta, and for a different texture use just bread crumbs on their own. See what you prefer.

You can also make half the spears without Parmesan for a dairy free option, then add in the Parmesan for the second half. Adults may like to add a little chilli spice or a little salt to the mix too.

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