Breaded Asparagus Sticks Side Dish Food

BREADED ASPARAGUS

Steps:

• Steam asparagus, if fresh, can use whole canned asparagus in this recipe also.
• Dip in flour, then egg, then breadcrumbs.
• Heat the 2 Tablespoons of oil in skillet and brown asparagus, turning gently.
• When golden, remove and serve.
• Note: The recipe says that Cauliflower can be done the same way, but I admit I have never tried it.

ASPARAGUS WITH BREADCRUMBS AND PARMESAN

Steps:

• Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
• Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.

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.

ASPARAGUS SIDE DISH

Steps:

• Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

EASY ASPARAGUS SIDE DISH

Steps:

• Cut bottoms off asparagus, then cut remainder of stalks into 2-inch pieces.
• Melt butter in pan over medium heat- do not burn.
• Add garlic for about 30 seconds, then add asparagus.
• Stir fry until asparagus is tender.

FRIED ASPARAGUS

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.

FRIED ASPARAGUS STICKS

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.

FRIED ASPARAGUS

Steps:

• 1. Wash and dry asparagus. Snap or cut the fibrous root ends off and discard. Thin stalks work best, since thicker stalks are too fibrous. **Note: I prefer the snap method. I was always taught that the snap method is more accurate as to where the fibrous bottom ends.
• 2. In a shallow dish, combine italian breadcrumbs, romano cheese, all the seasonings and mix well to combine. Set aside. In another shallow dish, beat the eggs, cream or half and half and set aside. Place a rack in a sheet pan and set aside. Start preheating the oven to 200F.
• 3. Dip a few stalks of the asparagus in the eggs and allow some of the egg to drip off. Coat in the breadcrumb mixture. Let it set for a couple minutes and then re-dip the asparagus in the egg and the breadcrumbs to add a thicker layer of coating. Place the breaded asparagus on a sheet pan. Repeat this process with the remaining stalks of asparagus.
• 4. Heat about 1″ of oil in a medium skillet over medium heat until it is shimmering. When the oil is hot, fry the asparagus until golden brown, which should only take a minute or so. They cook fast! Transfer to a sheet pan equipped with a rack and place the pan in the oven to keep warm while you fry the remaining stalks of asparagus. Serve with your preferred dipping sauce (I prefer ranch dip, but I also prefer them plain).