ASPARAGUS FRIES
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Provided by Food Network Kitchen
Categories side-dish
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.
ASPARAGUS FRIES & BACONNAISE
Try these crunchy asparagus tips, coated in breadcrumbs and roasted to perfection. Serve with our smoky, creamy bacon mayonnaise for a spring starter
Provided by Barney Desmazery
Categories Side dish, Starter
Time 55m
Number Of Ingredients 11
Steps:
- Separate one of the three eggs for the asparagus. Put the white in a bowl with the remaining two eggs, beat with a fork and set aside until needed. Now, make the baconnaise. Chop the bacon as finely as possible. Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp. Sit a metal sieve over a jug and tip the bacon into the sieve - you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
- Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture - first a drop at a time, then gradually quicker when it starts to come together. (You can also make this in a mini chopper, by blitzing the egg and mustard then slowly adding the oil with the blade running.) Once you have a thick mayonnaise, add the vinegar and chopped bacon, and season to taste. Can be made up to three days ahead and kept in the fridge.
- For the asparagus, snap off or trim the woody ends (save for making stock or soup). Get out three shallow dishes and tip the flour into one, the reserved beaten eggs into another, and the parmesan and breadcrumbs into the third. Dip the asparagus in the flour, then the egg, then the cheesy breadcrumbs, and put on a plate. Can be prepared the day before, covered and kept in the fridge.
- Heat oven to 220C/200C fan/ gas 7. Drizzle the oil over a baking tray (a sturdy Swiss roll tin is ideal) and heat in the oven. Once the oil is hot, carefully lay the asparagus spears in it, then turn them. Make sure they are in one layer, then roast for 20 mins, turning halfway through, until the crumbs have browned to a crisp coating. Leave until just cool enough to pick up, then serve with the baconnaise for dipping.
Nutrition Facts : Calories 801 calories, Fat 70 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium
MAYA'S SUPER YUMMY SECRET SAUCE.
This is a really easy to make. really high in taste sauce. good for dipping fries, chips, veggies. also good on wraps, burgers, sandwiches. it's easy to make. it's a kid (and grown up) pleaser. this sauce is a must when we bbq. Your kid or teen will enjoy making this recipe.
Provided by Mayas Mama
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- whisk first 4 ingredients together.
- add a little of the hot sauce.
- taste.
- add more hot sauce if needed -- if its too hot add a little more miracle whip.
ASPARAGUS FRIES WITH SMOKY CHIPOTLE MAYONNAISE DIPPING SAUCE
Crispy asparagus served in a champagne flute with the dipping sauce on the bottom. Elegant appetizer or terrific part of a tapas menu.
Provided by Pennee Parker
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Blanch asparagus in boiling water about 2 minutes.
- Immediately drain and put asparagus in ice water to stop cooking.
- This will help keep a slight crunch to the asparagus and keep it bright.
- Dry asparagus thoroughly with paper towels.
- Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs.
- You can refrigerate at this point if needed.
- Mix mayonnaise and chipotle together with a whisk or in blender.
- Use 1-2 depending on how spicy you like it.
- Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd.
- Turn to brown on all sides.
- Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.
Nutrition Facts : Calories 79.4, Fat 1, SaturatedFat 0.2, Sodium 137.1, Carbohydrate 14.5, Fiber 1.6, Sugar 1.6, Protein 3.3
PICKLED CHIPOTLE ASPARAGUS
found this recipe in a Sunset Bonus Subcribers booklet and thought I would post it in case I happen to loose it. The Notes states this was submited by Linda Mc Cready of Rancho Cordova, CA
Provided by Chabear01
Categories Vegetable
Time 2h15m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 3 to 4 quart pan over high heat, bring 71/4 cups water, distilled vinegar, wine vinegar, salt, and picling spice to a boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
- Put water in boiling water canner. It should be 2/3 full if using pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover pan and, and bring water to a boil over high heat temperature should be 180-185 degrees.
- Nest lids in bands, place in a quart pan, cover with water. Set over high heat and bring wter to 180 degrees (do NOT boil) Remove from heat and cover pan.
- Rinse all vegetables well. Snap off and discard tough ends of asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water to a boil. Ad half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat with remain carrots. Drain vegetables. Trim Asparagus to 6 inch spears reserving ends.
- Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.
- Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch head space. Wipe jar rims and outer threads with a clean, damp cloth.
- With tongs lift bands and seals from hot water. Center on Jars and using a hot pad, screw bands on firmly, but don't force.
- Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch. Cover canner, return water to a boil 180 - 185 degrees and process for 20 minutes.
- Remove from canner with tongs, onto counter with towel, tighten bands. Let jars cool completely at room temperature. Remove bands, Wipe jars and lids with clean damp cloth, label jars, store in a cool, dark place for up to 2 years.
- Once opened chill, will last opened in refrigerater for up to 2 months.
- Yields 5 quarts spears and 1 quart nuggets of asparagus ends.
- HINT: Do Not put fingers or dirty utensils into pickles -- always use clean utensil, and pickles will not mold or cloud.
Nutrition Facts : Calories 221.6, Fat 1.6, SaturatedFat 0.3, Sodium 6020.6, Carbohydrate 39.7, Fiber 16.8, Sugar 15.4, Protein 15.9
ASPARAGUS FRIES WITH SOUR CREAM AND CHIVE DIP
I love these crispy asparagus spears as a greener alternative to french fries. They are great as an appetizer or served as a side with just about any entrée. Kids might not know the difference, and they're a great way to stealthily get some vegetables into anyone's diet.
Provided by Jet Tila
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sour cream and chive dip: Whisk together the sour cream, mayonnaise, chives, garlic, lemon zest and juice and a pinch each of salt and pepper in a medium bowl. You can make this up to 2 days before as it gets better tasting with time.
- For the asparagus tempura: Fill a 9- to 11-inch saucepan, large pot or large Dutch oven with about 4 inches of oil. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 350 to 360 degrees F. Set a wire rack inside a rimmed baking sheet.
- Whisk the flour, cornstarch and baking soda together in a large bowl. Transfer half of the of the flour mixture to a second large bowl. Keep the club soda nearby, but don't make the batter until you're ready to fry.
- Create an assembly line from left to right: the asparagus, one bowl of flour mixture for dredging and the second bowl of flour mixture that will become your tempura batter.
- When you're ready to fry, stir the club soda into the second bowl of flour.
- To fry, use your fingers to dip 2 to 3 asparagus spears into the dredging flour, shake off the excess, then dip in the batter. Lay or slide the coated asparagus into the hot oil and deep-fry until golden, about 3 minutes, turning it in the oil for even cooking. Lift the cooked asparagus with tongs or a spider and let excess oil drip back into the pan before transferring to the prepared wire rack. Skim the surface of the oil occasionally to keep it clean and to fish out stray crispy tempura bits.
- Bring the oil back to 350 to 360 degrees F between batches. Stir the batter to keep it from separating, then repeat with the remaining asparagus. Serve the fries immediately with the dip.
SWEET POTATO FRIES WITH CHIPOTLE MAYONNAISE (YAM FRIES)
Taste of 2008! This is a nice change from regular fries and these definitely will tempt your taste buds. Served along with a nice spicy chipotle mayonnaise it satisfies many cravings! Although these fries are done in the oven if you prefer you can deep fry for a more crispy effect. Enjoy!
Provided by Chef Decadent1
Categories < 60 Mins
Time 50m
Yield 2 potatoes, 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°.
- Mix together seasoning. In a bowl combine 1 Tbsp oil and 2 tsp seasoning per sweet potato. Toss and place on greased baking pans. Making sure that potatoes are spread out in pan. Bake for 30-40 minutes turning every 10 minutes.
- Serve with chipotle mayonnaise to prepare mayonnaise combine mayonnaise,* chipotle pepper, 1 tbsp adobe sauce and 2 drops Tabasco sauce. (*I use Chipotle peppers in a can that are in the adobe sauce already, found usually in Mexican food aisles of the supermarket).
- *Save remaining seasoning mixture in ziploc bag for next time.
Nutrition Facts : Calories 31.1, Fat 1.6, SaturatedFat 0.1, Sodium 6984.8, Carbohydrate 5.4, Fiber 3.8, Sugar 0.2, Protein 1.3
YUCA FRIES WITH CHIPOTLE MAYONNAISE
Categories Vegetable Side Fry Vegetarian Quick & Easy Mayonnaise Root Vegetable Yuca Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
- Preheat oven to 200°F.
- Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
- Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
- Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.
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