Fried Asparagus Paula Deen Food

LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN

Steps:

• First,blanch the asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add asparagus and saute lightly. Season with the salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of the pumpernickle bread with the remaining 1 tablespoon butter. Place the bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and place 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired. Enjoy!
• In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store it in an air-tight container and refrigerate until ready to serve.
• Yield: 2 3/4 cups.

FRIED ASPARAGUS WITH CREOLE MUSTARD SAUCE

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 1 teaspoon 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; about 360 °F.
• Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.
• Creole Mustard Sauce:
• In a small bowl, combine Creole seasoning, garlic powder, onion powder, mustard, ranch dressing mix, lemon juice, 3 teaspoons hot sauce, sour cream and salt to taste. Cover and chill.
• Yield: 1 cup

PAN-FRIED ASPARAGUS

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.

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.

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

FRIED ASPARAGUS WITH BACON

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
• Melt butter in the same skillet.
• Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
• Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

PAULA DEEN'S DEEP FRIED ASPARAGUS

Steps:

• 1. Rinse drain and snap off ends of asparagus.
• 2. Shake asparagus in flour in plastic bag.
• 3. Mix wet ingredients of buttermilk, egg and hot sauce. Dredge in wet ingredients.
• 4. Then mix corn meal and cajun seassoning and dip asparagus in.
• 5. Then put in hot oil and fry til golden brown (just a few mins).
• 6. You Can eat just as is or make the creole sauce that Is at bottom of recipe.

FRIED ASPARAGUS - PAULA DEEN

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.

RISOTTO WITH ASPARAGUS

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

BACON WRAPPED ASPARAGUS BUNDLES

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

FRENCH QUARTER BEIGNETS (FROM PAULA DEEN)

Steps:

• Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
• In another bowl, beat the eggs, salt and evaporated milk together.
• Mix egg mixture to the yeast mixture.
• In a separate bowl, measure out the bread flour.
• Add 3 cups of the flour to the yeast mixture and stir to combine.
• Add the shortening and continue to stir while adding the remaining flour.
• Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
• Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel.
• Let rise in a warm place for at least 2 hours.
• Preheat oil in a deep-fryer to 350 degrees F.
• Add the confectioners' sugar to a paper or plastic bag and set aside.
• Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.
• Deep-fry, flipping constantly, until they become a golden color.
• After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar.
• Hold bag closed and shake to coat evenly.
• Serve warm with syrup, if desired.

ASPARAGUS ONION CASSEROLE

Steps:

• In a large skillet, saute asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish. , In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add the cream cheese, salt and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

MASHED RUTABAGAS

Steps:

• Wash and cut streak-o'-lean to your liking. Cook's note: You can use ham hocks, smoked wings or even cut up bacon. Place in a pot with enough water to cook the meat; add pinch of salt to water. Allow to come to a boil, about 15 minutes.
• Cook's note: The water will cook out, so it might be necessary to add more during cooking.
• Peel rutabagas and cut into 1/2-inch slices, then cut into cubes. Add rutabaga to the meat. Add sugar, salt and pepper. Cover pot and cook until tender, about 45 minutes. When done remove some water from the pot. Mash, add butter and season, to taste.