ASPARAGUS FRIES
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
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.
CRISPY POTATO SKINS WITH CREAMY CHIVE DIP
Tasty potato wedgies for a buffet, perfect buffet finger-food
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish
Time 1h55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.
- Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.
- Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.
- Serve the wedges straight from the oven, with the soured cream for dipping.
- Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.
- Stagger the cooking: roast in two batches - half before the party starts and half when these have been eaten.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
BAKED ASPARAGUS DIP
Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese-two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. -Sandra Baratka, Phillips, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.
Nutrition Facts : Calories 120 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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