Serves 8

Ingredients

2 tablespoons lemon juice
2 tablespoons citrus champagne vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon salt
2 bunches (about 12 pieces per) asparagus, ends trimmed
1 cup white Japanese-style breadcrumbs (Panko)

Directions

Preaheat oven to 450°F. Line 2 baking sheets with parchment paper. In a small mixing bowl, whisk together the lemon juice, vinegar, olive oil, mustard, cayenne and salt. Place the trimmed asparagus in a shallow baking dish and pour the lemon mixture over, making sure to cover the asparagus completely. In a second shallow baking dish, add the breadcrumbs until evenly distribute at the bottom. Taking one spear at a time, roll the asparagus in the breadcrumbs until evenly coated, then place on a lined baking sheet. When all the spears are coated, place the baking sheets in the oven and bake until the breadcrumbs are browned and the asparagus are tender, about 20 minutes.

Citrus Aioli

Makes approximately ½ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon lime zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, lime zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.