DEEP-FRIED ASPARAGUS
This is a fancier version of the other fried asparagus on here, and is more like an appetizer. Serve with Ranch dressing for dipping.
Provided by cookinkatie
Categories Appetizers and Snacks 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.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 36.7 g, Cholesterol 107.6 mg, Fat 24.6 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 6.5 g, Sodium 1371 mg, Sugar 10.5 g
PAN-FRIED ASPARAGUS
I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp. I like to put grated Parmesan cheese on top.
Provided by FLUFFSTER
Categories 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.
PAN-FRIED GARLIC ASPARAGUS
This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!
Provided by MarthaStewartWanabe
Categories Vegetable
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.
Nutrition Facts : Calories 106.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 346.5, Carbohydrate 7.2, Fiber 2.4, Sugar 1.5, Protein 4.1
PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
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.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
FRIED ASPARAGUS
Make and share this Fried Asparagus recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
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.
Nutrition Facts : Calories 262.1, Fat 10.7, SaturatedFat 5.7, Cholesterol 82.9, Sodium 573.1, Carbohydrate 25.4, Fiber 3.5, Sugar 3.5, Protein 17
ASPARAGUS SPEARS WITH SESAME
Provided by Alex Guarnaschelli
Time 1h30m
Yield 6 to 8 small servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil. In a medium bowl, whisk together the sesame oil, white wine vinegar, soy sauce, and sugar. Set aside.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
- Add salt until the boiling water tastes like seawater. Add the asparagus to the boiling water and cook for 1 1/2 to 2 minutes - you want them to be crunchy. If the asparagus are thin, cook for only 1 minute. Remove the asparagus from the water with a strainer and transfer them to the colander inside the ice bath. Allow them to cool completely for a few minutes and then place them on a kitchen towel to drain any excess moisture.
- Toss the asparagus, sesame seeds, and the sauce together and refrigerate for 1 hour, or until ready to serve.
ROASTED ASPARAGUS SALAD WITH FRIED SAGE
Steps:
- Preheat the oven to 450 degrees.
- Trim bottom of asparagus spears at point where they turn pale and tough. If spears are medium to thick, peel lower two thirds of the trimmed spears with sharp vegetable peeler. Thin spears needn't be peeled. Place them in a bowl, add chopped sage, olive oil and a light sprinkle of salt and toss lightly. Spread asparagus in a single layer on a baking sheet and roast until the spears are slightly limp -- 4 to 8 minutes depending on their thickness. Remove from oven and let cool. Heat olive oil in a 1 1/2 to 2 quart saucepan to 330 degrees. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. Fry for only 10 to 15 seconds, do not let the leaves brown. Then remove them to paper towels to drain. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time -- store in airtight container at room temperature. Shave the Parmigiano cheese into thin curls. For the dressing, combine lemon zest, lemon juice, chopped sage, salt, pepper in a small mixing bowl, whisk in the oil. When ready to serve, toss asparagus with the dressing in a large bowl. Arrange the dressed asparagus on a serving platter, sprinkle with Parmigiano curls and with the fried sage leaves.
FRIED ENDIVE SPEARS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter 3 endives lengthwise; season with salt and pepper. Whisk 1 cup buttermilk with 2 tablespoons chopped parsley and 3/4 teaspoon hot sauce. Dip the endive spears in the buttermilk mixture, then dredge in flour. Fry in 1/2 inch hot vegetable oil, turning, until golden, 3 to 4 minutes. Drain on paper towels; season with salt. Serve with ranch dressing and lemon wedges.
CRUNCH CRAZY ASPARAGUS SPEARS
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.
STIR-FRIED ASPARAGUS
Provided by Florence Fabricant
Categories easy, quick, side dish
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.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED ASPARAGUS SPEARS
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.
- Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.
BEER-BATTERED ASPARAGUS
Serve this simple snack with a lemon dipping sauce for your next game day.
Categories Beer Appetizer Fry Vegetarian Quick & Easy Asparagus Gourmet snack snack week Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
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.
ASPARAGUS TEMPURA
It's as simple as it sounds: tempura asparagus, deep-fried to a golden crisp. Goes great with ranch and is great for a get-together.
Provided by LLawson
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
- Stir tempura mix and water together to make a loose batter.
- Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
- Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 14 g, Fat 11.3 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 965.3 mg, Sugar 2.1 g
FRIED ASPARAGUS AND MIXED GREEN SALAD
Yield Serves 4
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in small bowl. Season with salt and pepper. Set aside.
- Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F.
- Meanwhile, sift flour, baking powder and salt into large bowl. Add ice-cold water and whisk just until blended.
- Dip 1 asparagus spear into batter, then add to oil. Repeat with 4 more asparagus spears. Fry until crisp, about 2 minutes. Using tongs, transfer asparagus to paper towels. Repeat with remaining asparagus and batter in 3 mire batches.
- Toss greens in large bowl with enough dressing to coat. Mound salad on 4 plates. Arrange asparagus around salads in spoke fashion and serve.
GRIDDLED ASPARAGUS
A special, quick and easy to prepare veg for a roast chicken dinner
Provided by Ruth Watson
Categories Dinner, Lunch, Side dish, Starter, Vegetable
Time 30m
Number Of Ingredients 3
Steps:
- Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
- Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it's very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
- Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
- To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.
Nutrition Facts : Calories 53 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.25 milligram of sodium
FRIED ASPARAGUS - PAULA DEEN
Still trying to find a way to get my husband to eat asparagus. He loves fried foods, so maybe this will work! Recipe from Paula Deen. Serve with recipe#251965. Says it makes 12-15 servings, but that seems a little high to me. If you try this, please approximate how many servings you got out of it.
Provided by mailbelle
Categories Vegetable
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.
Nutrition Facts : Calories 102.7, Fat 1.1, SaturatedFat 0.2, Cholesterol 17.6, Sodium 228, Carbohydrate 20.2, Fiber 2.1, Sugar 0.8, Protein 3.7
FRIED ASPARAGUS
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. -Lori Kimble, Montgomery, Alabama
Provided by Taste of Home
Categories Appetizers Side Dishes
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.
Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
FRIED ASPARAGUS STICKS
This recipe is a tasty way to get in your veggies that even kids and picky eaters will enjoy!
Provided by mmmhmmmgood
Categories Side Dish Vegetables Asparagus
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 18.6 g, Cholesterol 3.9 mg, Fat 5.6 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 105.4 mg, Sugar 6.5 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
KITTENCAL'S PAN-FRIED ASPARAGUS
I like to make this as soon as asparagus season roles around ---try not to purchase thick asparagus as it tends to be tough, you may adjust the garlic amount to taste, I have left the chili flakes as optional I like to add them in for heat :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet melt butter with oil over medium heat.
- Add in kosher salt, garlic and crushed chili flakes (if using) cook stirring for about 1 minute (do not brown the garlic).
- Add in asparagus and cook for about 8-10 minutes turning the spears to ensure even cooking.
- Season with freshly ground black pepper.
- Sprinkle with Parmesan cheese.
AIR-FRYER ASPARAGUS
This air-fryer asparagus dish is packed with flavor, thanks to the lemon-garlic dressing the spears are tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Repak, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 156 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
STIR-FRIED ASPARAGUS
This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
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.
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