Kims Fried Asparagus Recipes

Steps:

• Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
• Dip asparagus in beaten egg.
• Roll and coat asparagus in a layer of breadcrumbs.
• Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
• Stir mayonnaise, green chilies, and hot pepper sauce together in a small bowl for dipping sauce.
• Heat vegetable oil in a fry pan over medium heat.
• Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.

Steps:

• Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.

Steps:

• Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
• Dip asparagus in beaten egg.
• Roll and coat asparagus in a layer of breadcrumbs.
• Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
• Stir mayonnaise, green chilies, and hot pepper sauce together in a small bowl for dipping sauce.
• Heat vegetable oil in a fry pan over medium heat.
• Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.

Steps:

• In a small bowl, combine 1/2 tablespoon sesame oil, the five-spice powder, and the mushrooms; toss together and allow to marinate for 10 minutes.
• Whisk together soy sauce, rice vinegar, chili garlic sauce, hoisin sauce, garlic, ginger, cornstarch, 1/2 tablespoon sesame oil, and sesame seeds; set aside.
• Spray pan or wok with cooking spray and heat to medium-high heat (add a little oil, too, if you pan is not nonstick) and add mushrooms.
• Stirring constantly, cook for about 2 minutes; remove mushrooms from pan.
• Place broccoli, asparagus, and red pepper in the pan and stir fry for about 3 minutes, or until tender-crisp (stir constantly).
• Add sauce mixture to the pan, stirring until the sauce thickens; this should take, at most, one minute.
• Add the green onion and sprouts and serve.

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.

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.

Steps:

• Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
• Dip asparagus in beaten egg.
• Roll and coat asparagus in a layer of breadcrumbs.
• Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
• Stir mayonnaise, green chilies, and hot pepper sauce together in a small bowl for dipping sauce.
• Heat vegetable oil in a fry pan over medium heat.
• Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.

Steps:

• Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
• Dip asparagus in beaten egg.
• Roll and coat asparagus in a layer of breadcrumbs.
• Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
• Stir mayonnaise, green chilies, and hot pepper sauce together in a small bowl for dipping sauce.
• Heat vegetable oil in a fry pan over medium heat.
• Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.

Steps:

• For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
• Add next five ingredients and simmer until reduced by half.
• Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
• Season to taste and keep warm until served.
• For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
• Heat the oil in a heavy bottomed pan to 325°F.
• Dip the asparagus pieces in batter and fry until golden.
• Remove and drain on paper towels.
• To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.

Steps:

• Heat the oil in a skillet over a moderate heat. Add in the onion, garlic, salt, pepper and lemon pepper. Cook till tender. Tip in the asparagus and cook for about 10 minutes, turning occasionally so that it gets evenly coated with the seasoning. Sprinkle the wine into the skillet, mix and take off fire. Transfer the asparagus to a serving dish. Drizzle the leftover mixture from the skillet onto the asparagus. Garnish with Parmesan cheese and whole wheat crackers.
• Tips:
• While cooking the asparagus, make sure not to overcook it - it will turn mushy. To get the texture right, keep it slightly crunchy.

Steps:

• Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
• Dip asparagus in beaten egg.
• Roll and coat asparagus in a layer of breadcrumbs.
• Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
• Stir mayonnaise, green chilies, and hot pepper sauce together in a small bowl for dipping sauce.
• Heat vegetable oil in a fry pan over medium heat.
• Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.