French Breaded Asparagus Food

ASPARAGUS FRIES

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.

KIM'S FRIED ASPARAGUS

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.

FRENCH LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12-in.-long loaves., Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 450°. Sprinkle loaves with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake 15-20 minutes or until golden brown. Cool on a wire rack.

CRISPY BAKED ASPARAGUS FRIES

Steps:

• Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper.
• Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 7-13 minutes.

DEEP-FRIED ASPARAGUS

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.

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.

FRENCH BREADED ASPARAGUS

Steps:

• Beat egg and mix with cold water.
• Mix crumbs, salt, cheese and paprika together.
• Dip asparagus in egg mixture then in crumb mixture, then in egg mixture again.
• Chill one hour.
• Heat oil in frypan,'til very hot but not smoking.
• Add breaded asparagus, fry, turning frequently until golden brown.
• Should be fried quickly, so the outside is browned but the asparagus is still crisp.

ASPARAGUS BRUSCHETTA

Steps:

• In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime zest, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with blue cheese.

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.

GARLIC-BREAD-AND-ASPARAGUS SALAD

Steps:

• Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
• In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
• Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
• Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.

CRISPY ASPARAGUS IN THE AIR FRYER

Steps:

• In a small bowl, whisk the two eggs together until smooth.
• Take the crackers and put into a gallon sized baggie. Squeeze the bag until crackers are crushed into small pieces.
• Cut the ends off the asparagus, then dip each asparagus stalk into the egg mixture.
• Then drag each asparagus stalk into the crumb mixture. Then gently place the asparagus stalks into the air fryer basket. Air Fry at 400 degrees F for 8-10 minutes.

HAM, ASPARAGUS, AND CHEESE STRATA

Steps:

• Bring a large pot of salted water to boiling. Add asparagus; cook 5 minutes or until bright green.
• In a greased 3-quart baking dish spread half the bread cubes. Top with cheese, onion, chives and half the ham and asparagus. Top with remaining bread.
• In a bowl whisk together four of the eggs and the milk. Evenly pour over layers in dish. Press down bread pieces into the egg milk mixture with the back of a spoon. Top with remaining ham and asparagus. Cover with plastic wrap, then chill for two hours.
• Bake, uncovered, in a 325 degrees F oven 30 minutes. With the back of a wooden spoon, press 6 indentations in top of strata. Pour a whole egg into each indentation. Bake 20 to 25 minutes more or until an instant-read thermometer inserted in center of strata registers 170 degrees F and eggs are set. Let stand 15 minutes.
• Cut into squares to serve. If desired, drizzle lightly with olive oil and sprinkle with salt and cracked black pepper. Makes 6 to 8 servings.

BAKED ASPARAGUS FRIES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside. Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp. Serve immediately.

ASPARAGUS BREAD RECIPE - (2.6/5)

Steps:

• Beat eggs until light and foamy. Add oil, sugars, vanilla and asparagus; mix lightly. In separate bowl, mix dry ingredients. Add egg mixture and blend quickly just until incorporated. Bake at 325 degrees in greased loaf pans for 1 hour or until done. NOTE: Use 2 (5x9") loaf pans or bake in mini loaf pans.

SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES

Steps:

• Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
• Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
• Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
• Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.