Pea houmous with crispy asparagus

Method

1. For the houmous, put everything in a food processor with a generous pinch of salt, then whizz to a smooth paste. Check the seasoning: you may need more salt and another squeeze of lemon juice.
2. For the crispy asparagus, find 3 wide, shallow dishes (pasta bowls are perfect). Put the flour in one and season with salt and pepper. Put the eggs in the second and beat thoroughly. In the third, mix the breadcrumbs and parmesan.
3. Wash the asparagus spears and, while still damp, roll them in the flour so they’re well coated. Shake off the excess flour and dip each spear into the egg. One at a time, lift the asparagus out of the egg and into the cheesy breadcrumbs, pressing down and turning gently to coat completely. Lay the breadcrumbed spears on a baking tray.
4. Pour the oil into a high-sided frying pan to a depth of 2cm. Heat the oil for a couple of minutes. It needs to be 150°C (if you have a thermometer) or sizzling when you add a breadcrumb. Working in batches, lower 5-6 asparagus spears into the oil and cook for 4 minutes, turning halfway, until just golden. Transfer to kitchen paper to drain while you do the next batch. Serve immediately with the houmous on the side for dipping.