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 servings Number Of Ingredients 14 Steps:
Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.) Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.) Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.
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 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 10m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Cut the asparagus stems in half lengthwise. In a wok, heat the oil until very hot. Put in the stems and chilli flakes or chilli and fry for 30 seconds. Add the water and sugar and cook on a high heat for about 4 minutes or until the stems are nearly tender. This may take longer if your stems are especially thick. Add the soy sauce and cook a minute longer. Serve immediately.
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 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 15m Yield 4 Number Of Ingredients 5 Steps:
Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through. Drizzle with teriyaki sauce and serve immediately.
Time 20m Yield 10 Number Of Ingredients 12 Steps:
Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter. Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan 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 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 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 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.
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.
Yield 8 servings Number Of Ingredients 6 Steps:
Trim asparagus. Beat eggs in one bowl. Combine flour and panko bread crumbs in a separate bowl. Season with salt & pepper. Separate into 2 batches. Dip asparagus into egg and then into flour/panko mixture. Fry in 1/8 inch of Canola oil in a heavy skillet over medium heat until one side is golden brown. Turn and continue frying until asparagus is golden brown on all sides. Drain on paper towels. Fry second batch. Serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender. Add the almonds, lemon juice, soy sauce and lemon peel; toss gently to coat. Sprinkle with Parmesan cheese (optional).
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 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 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes. Stir in the broth, lemon juice, soy sauce and pepper. Cover and cook for 2-3 minutes or until asparagus is tender. Sprinkle with almonds.
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.
More about “fried asparagus sticks recipes”
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
In a skillet or wok, heat oil; stir-fry the asparagus, onion and garlic over medium-high heat until tender. Add the almonds, lemon juice, soy sauce and lemon zest; toss gently to coat. Sprinkle with Parmesan cheese.
