Fried Asparagus

Course: Appetizer

Cuisine: Appetizer

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 157kcal

Author: Kris Longwell

Fried Asparagus is so easy and so delicious. Simply set up an easy dredging station and heat your oil to 365°F, and you're good to go! Great served with Homemade Ranch!

Print Recipe

Equipment

Deep fryer or heavy skillet (or Dutch oven) with a couple of inches of vegetable oil in it

Ingredients

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

Instructions

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.

QUICK-FRY THE ASPARAGUS

Working in batches, fry the asparagus until golden brown, about 2 to 4 to minutes.
With a slotted spoon or fry basket, transfer to paper towels to drain briefly.
Sprinkle with coarse sea salt.
If desired, serve with homemade ranch, fresh marinara, or kickin' remoulade.

Video

Notes

If your asparagus is large, we recommend cutting 1 to 2 inches off the ends of each stalk and using a peeler to cut the skin off at the end of each stalk. Not 100% necessary, but it makes the ends of the fried asparagus soft and not chewy.

Don't worry if the breading doesn't cover the asparagus stalks completely. It's nice to see some of the green asparagus through the breading.

If using traditional breadcrumbs, you may want to do a double-dredge if the breading looks thin. This is a matter of taste. We find that with Panko bread crumbs, a single dredging per stalk is perfect.

These can also be baked instead of fried. Preheat oven to 400°F and bake for 20 minutes, or until crisp and golden brown.

These are definitely best served fresh out of the fryer. And spectacular when served with homemade ranch, marinara, or our kickin' remoulade.

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