Fried Breaded Asparagus Spears With Dipping Sauce

Discussion in 'Recipes' started by John Brunner, Mar 28, 2021.

  1. John Brunner

    John Brunner Senior Staff
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    Lon posted a thread about fried foods and--in conjunction with Beth's mentioning of asparagus season being upon us--it made me think of these highly addictive little gems.

    The coating on this recipe puffs up like tempura batter. I tried another recipe using bread crumbs, but they just slid off the asparagus into the oil.

    These are sooooooo addictive. It took all my will power to go back to steamed. You have been warned.


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    Fried Asparagus Sticks


    1 cup vegetable oil for frying, or as needed

    2 cups buttermilk
    1 teaspoon ground paprika
    1 teaspoon ground black pepper
    1 1/2 lemons, zested

    1/2 cup all-purpose flour

    1 bunch fresh asparagus, trimmed


    Dipping sauce 1:
    1 cup mayo
    2 green chilis
    15 dashed hot pepper sauce

    Dipping sauce 2:
    1/4 cup mayo
    1 tsp Dijon mustard
    1/4 tsp Cayenne
    1/4 tsp black pepper


    Heat 1-inch vegetable oil in a deep-sided skillet over medium heat to 375˚

    Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl (and/or put seasonings in the flour.)

    Pour flour into a separate wide bowl.

    Place a paper towel-lined plate near the stove top.

    Dip 1/3 of asparagus in buttermilk mixture.
    Transfer asparagus to flour and coat thoroughly.
    Repeat with a second layer of buttermilk mixture and flour.

    Option: Refrigerate for 20 minutes after coating so the breading sticks.

    Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes.
    Transfer to the paper towel-lined plate.
    Repeat the battering and frying process until all the sticks are cooked. Serve immediately.

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    pdf attached
     

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  2. Al Amoling

    Al Amoling Veteran Member
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    one of our favorite places is offering dijon asparagus. it's wonderful
     
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  3. John Brunner

    John Brunner Senior Staff
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    That DOES sound good. I'm always looking for new ways to have it. I like roasted when I think to do it that way, but my instinct is to reach for the steamer.
     
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