We absolutely love asparagus. It’s so versatile and so delicious. And wait until you try (fry) these babies.
There are so many ways to prepare asparagus, especially in the spring, when they are at their peak. But breading them and then giving them a quick flash fry is incredibly delicious. Dip them Homemade Ranch or Kickin’ Remoulade, and you’ve got something really special to serve!
HOW TO MAKE FRIED ASPARAGUS
These gems are actually incredibly easy to make.
All you need to do is set up a quick dredging station, heat some oil to 365°F, and you are good go!
PREPARING THE ASPARAGUS
We love using large asparagus for this recipe, but you can certainly go with small, thin asparagus, too.
EXPERT TIP: Before breading them, you’ll need to prep the asparagus. The ends can be tough and chewy to eat. We recommend using a sharp knife to cut about 1 to 2 inches off of the base of the vegetable. If they are thick, you’ll probably want to peel the skin off the lower ends of the stalks.
While you are preparing the asparagus, start heating your oil.
Now, it’s time to set up your dredging station. We use 3 baking tins to do this.
In the first tin, we have flour, seasoned with salt and pepper. Next is the egg bath, with Parmesan cheese and lime juice mixed in. And finally, the last leg of the station is seasoned bread crumbs with smoked paprika mixed in.
EXPERT TIP: We love using seasoned Panko bread crumbs because they deliver amazing crunchy texture and are wonderfully seasoned. You can easily substitute plain bread crumbs or plain seasoned bread crumbs. If going with unseasoned bread crumbs, add 1 tsp of dried oregano and 1 tsp of dried basil to the mixture, along with the smoked paprika.
FLASH FRY UNTIL GOLDEN
Once you’ve breaded all of the asparagus, it’s time to quickly fry them.
Your oil should be in the range of 350°F to 365°F. Fry them in batches for just a couple minutes, until crispy and golden brown.
EXPERT TIP: We love to use our deep fryer to make fried asparagus. You can absolutely use a cast-iron skillet, or a Dutch oven, too. The oil only needs to be 1 or 2 inches deep. Use a candy thermometer to gauge the temperature, or tear off a small piece of bread and toss it in. If it browns and crisps in about 15 seconds, it’s ready.
Fried asparagus is really beautiful when you serve it, too.
These are at their best served nice and hot.
A sprinkling of coarse sea salt is a nice finishing touch just before serving!
A GREAT APPETIZER
These are such a hit every time we serve them.
And don’t worry if they are not 100% covered in breading. That’s part of their charm, it’s nice to see the yummy asparagus that you are munching on.
This truly is one of our most favorite appetizer dishes to serve and to chow down on!
But if you do want to give these babies a quick fry, we’re pretty certain you’re going to love them as much as we do!
Ready to make the best appetizer in town? Go for it!
And when you do, be sure to take a picture of it, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
- Deep fryer or heavy skillet (or Dutch oven) with a couple of inches of vegetable oil in it
- vegetable oil for frying
- 1 lb asparagus spears the ends cut off and the ends peeled
- 1 cup all-purpose flour
- ½ tsp Kosher salt
- ¼ tsp black pepper freshly ground
- 3 large eggs
- 3 tbsp Parmesan cheese grated
- 1 tbsp lime juice
- 1 cup bread crumbs seasoned Panko
- 1 tsp smoked paprika
- 1 tsp coarse sea salt for finishing
- Heat oil to 365°F.
SET UP THE DREDGING STATION
- Place about ½ cup of water in a pan or medium-sized bowl. Set aside.
- In a baking pan or on a platter, mix together the flour with the salt and pepper.
- In a second pan or medium-sized bowl, mix together the eggs with the Parmesan cheese and lime juice,
- In a third pan, or on a platter, mix the bread crumbs with the smoked paprika.
- Wet the asparagus in the water, and then dredge through the flour to coat. Next, add the floured asparagus to the egg mixture, turning to coat. Shake off excess egg, and then dredge through the bread crumb mixture. Place breaded asparagus on a platter and repeat the process with remaining asparagus.
POST UPDATE: This recipe was originally published in April 2016, but was updated with improved tweaks to the recipes, new tips, photography, and a fabulous new video in April 2020!