Breaded fried asparagus with saffron yogurt dipping sauce

Fill a stock pot halfway with water, season generously with sea salt and heat on high.

Trim the tough ends from the asparagus, rinse in a colander.

Once boiling, add the asparagus and cook two minutes until just tender -- about one minute for thinner ones. Do not overcook or they go mushy.

Transfer to a bowl of ice water for about a minute to stop the cooking and hold the colour, then pat completely dry on a dishcloth.

Set out three shallow bowls: flour; eggs seasoned with sea salt and black pepper and whisked; and panko mixed with garlic powder, grated cheese, salt and pepper.

Heat a large fry pan over medium and add the olive oil.

Bread each spear: flour, then egg wash, then breadcrumbs, fully coated at each stage.

Fry in a single layer, in batches, about two minutes per side until golden and crispy, then drain on paper towels in a single layer.

Pound the garlic, saffron and a pinch of sea salt in a mortar until well mashed.

Whisk in the Greek yogurt, lemon juice, olive oil, sea salt and black pepper until creamy.

Put the dipping sauce in a serving dish and arrange the asparagus around it.