Fried Asparagus Spears Food

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).

STIR-FRIED ASPARAGUS

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.

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.

OVEN-FRIED ASPARAGUS WITH CAESAR DRESSING

Steps:

• Preheat oven to 450°F and line a baking sheet with parchment paper
• Set up a breading station with three shallow dishes: In the first dish, place the flour seasoned with salt and pepper; in the second dish, beat the eggs with salt and pepper; combine Panko, breadcrumbs, cheese, lemon zest and parsley in the third
• Pass the asparagus spears first through the flour then egg and lastly coat in breadcrumbs
• Line the spears up on the parchment-covered baking sheet and spray with olive oil cooking spray to lightly coat
• Transfer pan to oven and cook until golden and crisp, about 7-8 minutes
• For the dressing, place all ingredients except the EVOO in a food processor
• Turn on machine and stream in oil until dressing is emulsified
• To serve, arrange the asparagus spears on a platter and dress with drizzles of dressing
• MORE: Double Baked Crazy-Crisp Oven Fries Oven 'Fried' Chicken Mustard-Crusted Puckyhuddle Oven Fries

ASPARAGUS FRIES & BACONNAISE

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.

STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES

Steps:

• In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
• Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
• Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.

FRIED ASPARAGUS

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.

ASPARAGUS TEMPURA

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.

STIR-FRIED ASPARAGUS

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.

KITTENCAL'S PAN-FRIED ASPARAGUS

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.

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.

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.

ASPARAGUS SPEARS WITH SESAME

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.

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.

ROASTED ASPARAGUS SPEARS

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.

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.

AIR-FRYER ASPARAGUS

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.

PAN-FRIED GARLIC ASPARAGUS

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.

PAN FRIED ASPARAGUS

Steps:

• Heat a heavy pan on medium high to melt ghee.
• Trim hard, woody ends off asparagus.
• Add asparagus to pan and cook until lightly browned and softened - stirring occasionally to prevent burning.
• Toss with salt and stir, serve hot.

GRIDDLED ASPARAGUS

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.

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.

AIR FRYER ASPARAGUS

Steps:

• Wash asparagus and break or chop off the tough ends.
• Place the asparagus spears into a mixing bowl and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic powder, salt, pepper and parmesan cheese.
• Preheat air fryer if required. Add asparagus to the air fryer in a single layer and cook on 400°F for 7-8 minutes. Note that the cook time will depend on how thick your asparagus is so watch it carefully.
• Serve asparagus immediately with a slice of lemon juice for squeezing and additional parmesan cheese and crushed red pepper on top, if desired.

FRIED ASPARAGUS AND MIXED GREEN SALAD

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.

CANBY DEEP FRIED ASPARAGUS

Steps:

• Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.

LEMON PEPPER AIR FRIED ASPARAGUS

Steps:

• Start by trimming the woody ends (if required) and discarding them then rinsing the asparagus spears.
• Blot the spears dry with kitchen towel.Brush the air fryer basket with oil.
• .Place the asparagus spears in the basket spreading them out evenly.
• Brush/spray the tips lightly with oil.Switch the unit on manually temperature 200c/400f for 8 minutes.
• Once the asparagus is cooked remove and then garnish with lemon pepper seasoning, garlic granules, pink salt to taste, sesame seeds and optional lemon zest.
• Once the asparagus is cooked remove and then garnish with lemon pepper seasoning, garlic granules, pink salt to taste, sesame seeds and optional lemon zest.

GRILLED ASPARAGUS SPEARS

Steps:

• Preheat a grill.
• Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
• Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
• Remove from grill and serve immediately (eating spears with your fingers enhances the experience).

FRIED ASPARAGUS SPEARS

Steps:

• 1. Heat oil until hot enough to fry in.
• 2. Mix beaten egg, salt, and pepper.
• 3. Dip asparagus spears, one at a time, into the egg mixture.
• 4. Then roll in Corn Flake crumbles.
• 5. Drop into fat and fry until golden brown.
• 6. Remove from oil and place on a paper towel to drain. Serve while hot.