Asparagus Fries are addictively delicious.
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 ASPARAGUS FRIES
These gems are actually incredibly easy to make.
All you need to do is set up a quick dredging station, heat some oil to 350°F, and you are good go!
First you need a bowl, or plate with, of seasoned flour (just good ole salt and pepper will do perfectly)
Roll the asparagus around the flour until coated.
Don’t worry, it won’t be completely coated with flour.
Next, it’s time to dip them in the egg bath.
Finally, roll them around in the bread crumbs.
A little more salt, pepper, and some smoked paprika add an amazing depth of flavor for these Asparagus Fries!
A GREAT APPETIZER
These are such a hit every time we serve them.
And don’t worry if the not 100% covered in breading. That’s part of their charm, it’s nice to see the yummy asparagus that you a munching on.
- 3 cups vegetable oil
- 3 large eggs
- 1 tbsp lime juice
- 2 tbsp Parmesan cheese
- 3/4 cup all-purpose flour
- 1/2 tsp Kosher salt and fresh ground black pepper each (plus a pinch more for the bread crumbs)
- 1 cup plain bread crumbs
- 1/2 tsp smoked paprika
- 1 lb asparagus spears ends cut off
- In a large sturdy pot (a Dutch oven works perfectly), heat oil over medium-high heat to 350 F (a candy thermometer helps, or just toss a little piece of bread...and when it sizzles....it's ready).
- In a medium bowl, whisk the eggs, cheese, lime juice with 2 tablespoons of water.
- On a plate, mix the flour with the salt and pepper.
- On another plate, mix the bread crumbs with the smoked paprika and a healthy pinch of salt and pepper.
- Run a little water over the asparagus (don't dry)
- Dredge the damp asparagus in the flour, then dip into the egg mixture (let excess drip off), then roll in the bread crumb mixture.
- Repeat the dredging process.
- Working in batches, fry the asparagus until golden brown, about 1 - 2 minutes.
- With a slotted spoon, transfer to paper towels to drain briefly.
- Taste, and sprinkle with a little more salt.