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Ingredients
  • 500g asparagus spears, woody ends removed
  • 2 eggs, lightly beaten
  • 2 tbsp plain flour
  • ½ tsp smoked paprika, plus extra to serve (optional)
  • 50g panko or white breadcrumbs
  • 1 lemon, ½ zested and juiced, rest cut into wedges to serve
  • 1 tbsp olive oil spray
  • 100g onion & garlic dip, to serve
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