Breaded Asparagus Sticks Side Dish Recipes

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.

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.

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.

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.

BREADED ASPARAGUS STICKS

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.