Chef Clodagh McKenna, the Rachel Ray of Ireland, proves Irish cuisine isn’t just for March 17. This cheesy recipe pairs perfectly with your adult beverage of choice and is a great hors d’oeuvres for a cocktail hour or open house.
Crispy Skellig Sweet Cheddar and Parmesan Asparagus Spears With Lemon Aioli Dip
Recipe by Chef Clodagh McKenna
Makes 30 servings
1 cup panko breadcrumbs
¾ cup Kerrygold Skellig Sweet Cheddar Cheese, finely grated
¼ cup Kerrygold Dubliner Cheese, finely grated
Sea salt and freshly ground black pepper
Zest of one lemon
2 eggs, whisked
1 cup all purpose flour
30 asparagus spears, bottoms trimmed
3 free range eggs yolks
1 teaspoon Dijon mustard
Pinch of sea salt
Juice and zest of 1 lemon
½ cup extra virgin olive oil
½ cup vegetable oil
Preheat oven to 400 degrees F
Place a wire or cooling rack on a baking sheet and coat with non-stick spray.
Start by making the cheese crumb mixture. Place the panko breadcrumbs, Skellig Sweet Cheddar and Dubliner Cheese in a bowl. Season with sea salt and freshly ground pepper, add lemon zest into the mixture. Mix well and set aside.
Place the whisked eggs and flour in a two separate bowls (or plates)
Dip each asparagus spear in flour, followed by the egg, then lay in the cheesy breadcrumb mixture and cover.
Transfer the coated spears to the wire rack and place in the pre-heated oven for 15 minutes, or until golden brown and crispy.
While the spears are cooking, make the lemon aioli, see recipe below.
Crack three egg yolks into a medium sized bowl, followed by a teaspoon of Dijon mustard, a pinch of sea salt and the juice and zest of one lemon.
Slowly whisk the extra virgin olive oil and vegetable oil into the egg mixture. The aioli will begin to get thick and creamy.