Time 30m Yield 2-1/2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Heat vegetable oil in a large skillet over medium heat. Whisk milk and eggs together in a bowl. Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl. Dip asparagus into milk mixture. Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus. Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Time 20m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.
Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees F. Prepare the asparagus by trimming off the tough woody stem. Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper. In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up). Bake until golden and crispy, 15 to 17 minutes. Serve immediately.
Time 45m Yield 6 servings Number Of Ingredients 14 Steps:
1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled. For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth. Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F. Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain. Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.
Time 2h Yield 4 servings Number Of Ingredients 7 Steps:
Preheat fryer to 350 degrees F. Cut the tough and fibrous bottoms off the asparagus and peel stems with a vegetable peeler. In a mixing bowl, combine flour, salt, and coriander. Whisk in soda water just until incorporated with the dry ingredients. Let the batter rest at room temperature for 1 hour. Dip asparagus in batter and place in fryer until golden brown, about 3 minutes. Place on paper towels to drain and sprinkle with sea salt. Serve with lemon wedges.
Time 40m Yield 4 servings Number Of Ingredients 16 Steps:
For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside. For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels. Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside. Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch. Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.
Time 55m Yield 6 Number Of Ingredients 11 Steps:
Mix together flour, paprika, garlic powder, baking powder, and salt in one bowl, eggs and buttermilk in another, and bread crumbs and Parmesan cheese in a third. Coat each asparagus stalk in the flour blend, dunk into the egg mixture, then roll in the bread crumbs. Transfer to the refrigerator and let them rest for 30 minutes; this will help the breading stick during frying. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry asparagus in the hot oil, working in batches as needed, until breading is golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain excess grease. Serve hot.
Time 15m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more. Transfer to a serving platter and scatter leaves on top. Serve immediately.
Yield Makes 4 first-course servings Number Of Ingredients 15 Steps:
Make dipping sauce: Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use. Make batter and fry asparagus: Put oven rack in middle position and preheat oven to 200°F. Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth. Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer. Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.
Time 30m Yield 8 serving(s) Number Of Ingredients 17 Steps:
After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels. Place oven rack in the middle position; preheat oven to 200°F In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour. For the dipping sauces:. HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve. LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside. Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK’S TIP: Remember to return the oil to 375°F between batches of asparagus.). Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden. Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes. Serve warm with one or both of the dipping sauces.
Time 30m Yield 2 1/2 dozen, 6 serving(s) Number Of Ingredients 12 Steps:
In a large bowl, combine the first seven ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter. In a electric skillet, heat 1 1/2in. of oil to 375°. Fry asparagus in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing.
Time 2m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese.
Time 25m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Time 25m Yield 5 Number Of Ingredients 7 Steps:
Heat 1-inch vegetable oil in a deep-sided skillet over medium heat. Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl. 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. 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.
Time 45m Yield 12-15 serving(s) Number Of Ingredients 8 Steps:
Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp. Place flour in a resealable plastic bag; add asparagus, seal and shake to coat. In a shallow dish, whisk together buttermilk, egg, and hot sauce. In another shallow dish, combine cornmeal mix and Cajun seasoning. Dip asparagus in buttermilk mixture; dredge in cornmeal mixture. In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil over medium heat to 365 degrees. Fry asparagus, in batches, 4-5 minutes, or until golden brown. Drain on paper towels and serve with Creole Mustard Sauce.
Time 30m Yield 6 servings Number Of Ingredients 7 Steps:
Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long. Beat the lemon juice and mustard and set aside. Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard. Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.
Number Of Ingredients 5 Steps:
In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.
Time 10m Yield 4 servings Number Of Ingredients 4 Steps:
Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt. Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth. In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt. Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.
Time 25m Yield 4 Number Of Ingredients 4 Steps:
Bring about 2 inches of water to boil in a saucepan. Add the asparagus, and cook for about 3 minutes. Drain, and pat dry. Heat enough oil to cover the bottom of a large heavy skillet over medium to medium-high heat. Whisk the egg in a small bowl, and place the cracker crumbs in a separate bowl. Dip the asparagus pieces into the egg, and then coat with cracker crumbs. Fry in the hot oil until golden. Turn frequently for even cooking. If they are browning too quickly, reduce the heat a little. Drain on a paper towel-lined plate before serving.
More about “deep fried asparagus recipes”
Time 20m Number Of Ingredients 4 Steps:
Cut asparagus into thirds. In a nonstick skillet, heat olive oil over high heat. Add asparagus to oil with salt and a pinch of pepper. Cook, stirring, until tender, 5 to 10 minutes.
