Fried Asparagus with Wasabi Caper Sauce

• Wasabi Caper Sauce:
• 1/3 cup mayonnaise
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons bottled capers, drained and chopped
• 2 teaspoons wasabi paste, or to taste
• 16 medium stalks fresh asparagus, tough ends trimmed
• 16 slices cooked ham, sliced paper-thin
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 3 large eggs
• 2 1/2 cups panko bread crumbs
• 3/4 cup oil (vegetable, canola, etc.)

For sauce: In a small bowl combine the mayonnaise, lemon juice, the capers and the wasabi. Stir to blend. Cover bowl and refrigerate until needed. In a large pot of lightly salted, boiling water cook asparagus until tender but still crisp, about 3-5 minutes. Using tongs, transfer asparagus spears to a large bowl of ice water. When cold, drain and discard water. Combine flour, salt and pepper in a shallow bowl. Whisk to blend. Place panko crumbs in a large shallow bowl. In a large shallow bowl beat eggs to blend. Wrap each asparagus spear in a slice of ham. Dredge in flour; shaking of the excess. Dip in egg and roll in panko crumbs until evenly coated. Heat oil in a large skillet until hot but not smoking. Fry the breaded asparagus until golden brown, about 2 to 3 minutes per side. Drain on a wire rack set on paper towels. Cut each asparagus spear in half. Transfer to a serving platter. Serve immediately with wasabi sauce.

A beautiful side dish for spring.