Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 1/2 cups panko bread crumbs
• 2 Tbsp. lemon-pepper seasoning
• 1 tsp. garlic powder
• 3/4 cup cornstarch
• 3 eggs, lightly beaten
• 3 Tbsp. olive oil
• 20 asparagus spears (12 oz.) washed and trimmed
• 4 hoagie rolls, split
• 1/3 cup mayonnaise
• Lemon Aioli:
• 1/2 cup mayonnaise
• 1/2 tsp. lemon zest
• 1 Tbsp. lemon juice
• 1 clove garlic
• 1/2 tsp. salt
• 4 slice prosciutto or deli ham
• 12 to 16 fresh mint leaves
• 2 Tbsp. coarsely chopped chives

Directions

1. Preheat oven to 425 degree in a shallow dish combine panko, lemon-pepper seasoning, and garlic powder. Place cornstarch in a second shallow dish. Place eggs in a second shallow dish

2. Place eggs in a third shallow dish.

3. Place 2 Tbsp. oil in a 15 × 10 × 1-inch baking pan. Place pan in oven.

4. Meanwhile, dip asparagus spears, one at a time, in eggs to moisten. Dip in cornstarch to coat. Dip in eggs again; dip in panko mixture to coat. Place on a tray while coating remaining spears.

5. Transfer all spears to hot pan. Drizzle with remaining oil. Bake 10 minutes or until golden, turning once.

6. Meanwhile, spread cut sides of rolls with mayonnaise. Place on a baking sheet. Broil, spread sides up, 5 minutes or until toasted. Cool slightly.

7. To assemble: Spread buns with half the Lemon Aioli. Arrange prosciutto and asparagus on buns. Top with mint and chives, if desired, serve with remaining lemon Aioli.

8. Lemon Aioli: In a small bowl stir together mayonnaise, lemon zest, lemon juice, garlic, very thinly sliced, and salt.

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