Crispy asparagus with saffron aioli

Prepare a pane station (flour/eggwash/breadcrumbs)

Defrost asparagus

Soften the saffron in a little warm water

1. Mix in half the onion seeds with the breadcrumbs.

2. Roll the asparagus through the pane mix.

3. Deep fry at 180oC until the asparagus is crisp and golden - drain well

4. In a bowl stir together the aioli and saffron.

5. Spoon the aioli onto a suitable plate and arrange the asparagus over.

6. Garnish with the pickled onion, black onion seeds and micro coriander - serve!