FRIED ASPARAGUS STICKS
This recipe is a tasty way to get in your veggies that even kids and picky eaters will enjoy!
Provided by mmmhmmmgood
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 18.6 g, Cholesterol 3.9 mg, Fat 5.6 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 105.4 mg, Sugar 6.5 g
ASPARAGUS STICKS RECIPE - (4.3/5)
Provided by SippitySup
Number Of Ingredients 8
Steps:
- Place the flour, eggs and sesame seeds in separate shallow bowls at least 5-inches in diameter. Wrap each spear of asparagus with pancetta, leaving the tip exposed. Heat the oil in medium straight-sided skillet over medium heat until it register 350 degrees F. on a deep fry or candy thermometer. Dredge the wrapped asparagus spears in flour, shaking off the excess. Carefully roll the pancetta-wrapped section in the egg; coat that section with sesame seeds. Fry in the hot oil until golden brown, about 3 minutes. Drain on a paper towel lined plate. Season with salt. Thread the spears from their bottoms lengthwise onto bamboo skewers (optional). Serve warm or at room temperature.
BREADED ASPARAGUS STICKS
Make and share this Breaded Asparagus Sticks recipe from Food.com.
Provided by Burgundy Damsel
Categories Vegetable
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400*. Lightly grease a baking sheet with olive oil.
- In a shallow bowl, beat the eggs with the mustard. Season with a generous pinch of salt and pepper. In a second shallow bowl, combine the parmesan and panko and mix well. Dip each asparagus spear first in eggs to coat, then in the crumb mixture. Place on the prepared baking sheet. Continue until all the asparagus is coated.
- Bake 12 to 15 minutes, until golden on the bottom. Turn the asparagus over and bake for another 12 to 15 minutes, until golden brown.
- Arrange on a platter with the lemon wedges. Serve hot or at room temperature.
Nutrition Facts : Calories 240.8, Fat 9.4, SaturatedFat 4.4, Cholesterol 122.2, Sodium 501.6, Carbohydrate 25.5, Fiber 5.6, Sugar 3.9, Protein 17.5
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