Time 25m Yield 4 Number Of Ingredients 7 Steps:
Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease. Melt butter in the same skillet. Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes. Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.
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 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.
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 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 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 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first. Heat oil in a large skillet over medium heat. Cook garlic and shallots for five minutes or until tender but not translucent. Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste. Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.
Time 10m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, melt butter, combine the bouillon, celery salt and pepper. Add asparagus and toss to coat. Cover and cook for over medium-high heat for 2 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in soy sauce; serve immediately.
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
Preheat air fryer to 375°. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. In batches, place in a single layer on greased tray in air-fryer basket., Cook until tender and lightly browned, 4-6 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.
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 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 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 15m Yield 4 Number Of Ingredients 6 Steps:
Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer’s instructions. Place asparagus spears in a large bowl and toss with olive oil and seasoned salt. Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.
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 20m Yield 2-4 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 10-12 minutes, turning asparagus to ensure even cooking.
Time 20m Yield 4 servings Number Of Ingredients 15 Steps:
In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate. Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper. Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.
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 20m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Stir-fry onion, garlic and asparagus in oil or butter over high heat until asparagus is crisp-tender. Add cooked rice and chillies and stir-fry until rice is heated through. Season to taste. Serve hot.
