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 RECIPE BY TASTY
Here's what you need: asparagus, almond, parmesan cheese, garlic powder, dried oregano, salt, pepper, eggs, plain greek yogurt, lemon juice, chives, salt, pepper
Provided by Mercedes Sandoval
Categories Sides
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Cut off about 1-2 inches (2.5-5 cm) of asparagus ends. Set aside.
- In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and pepper.
- Whisk eggs in a shallow bowl or dish.
- Dip asparagus in eggs, coating evenly, and then toss with the crushed almond mixture.
- Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, flipping halfway.
- Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
- Enjoy!
Nutrition Facts : Calories 1298 calories, Carbohydrate 74 grams, Fat 83 grams, Fiber 19 grams, Protein 77 grams, Sugar 38 grams
AIR-FRYER ASPARAGUS FRIES
Enjoy a unique side dish of cheesy, crunchy asparagus fries without the guilt of deep frying by using an air fryer.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine egg and honey in a long, narrow dish and beat together. Combine panko and Parmesan cheese in a separate plate. Coat each asparagus stalk in egg mixture and roll in panko mix to coat.
- Place 6 spears in the air fryer and cook to desired brownness, 4 to 6 minutes. Repeat with remaining spears.
- Combine mustard, yogurt, and cayenne pepper in a small bowl. Serve dipping sauce alongside asparagus spears.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 18 g, Cholesterol 38.7 mg, Fat 4.3 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 2 g, Sodium 365.5 mg, Sugar 3 g
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.
STOCKTON ASPARAGUS FRIES
I can't make it to the festival every year but I never miss getting my fill of deep fried asparagus when it's in season.
Provided by Cathy Ales
Categories Appetizers and Snacks Cheese
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.
Nutrition Facts : Calories 487.6 calories, Carbohydrate 19.3 g, Cholesterol 1.8 mg, Fat 44 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 7.7 g, Sodium 231.7 mg, Sugar 2.6 g
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
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