Asparagus Fries Recipe


Stockton Asparagus Fries image

I can't make it to the festival every year but I never miss getting my fill of deep fried asparagus when it's in season.

Recipe From

Provided by Cathy Ales

Categories     Appetizers and Snacks     Cheese

Time 20m

Yield 10

Number Of Ingredients: 12

2 cups peanut oil, or as needed
¾ cup flour
⅔ cup cold flat beer
½ cup cornstarch
2 egg whites
1 teaspoon baking powder
½ teaspoon ground white pepper
½ teaspoon baking soda
½ teaspoon celery salt
¼ teaspoon black pepper
3 pounds asparagus, ends trimmed
¼ cup grated Parmesan cheese
Calories487.6 calories
Carbohydrate19.3 g
Cholesterol1.8 mg
Fat44 g
Fiber3.1 g
Protein5.6 g
SaturatedFat7.7 g
Sodium231.7 mg
Sugar2.6 g


  • Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter.
  • Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan cheese.


Pan-Fried Asparagus image

This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!

Recipe From

Provided by Kim

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients: 6

¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed
Calories187.8 calories
Carbohydrate5.2 g
Cholesterol30.5 mg
Fat18.4 g
Fiber2.4 g
Protein2.8 g
SaturatedFat8.3 g
Sodium524.6 mg
Sugar2.1 g


  • Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.


Asparagus fries & baconnaise image

Try these crunchy asparagus tips, coated in breadcrumbs and roasted to perfection. Serve with our smoky, creamy bacon mayonnaise for a spring starter

Recipe From

Provided by Barney Desmazery

Categories     Side dish, Starter

Time 55m

Number Of Ingredients: 11

2 bunches of asparagus , you want about 20 spears in total
plain flour
3 eggs
50g parmesan , finely grated
50g panko breadcrumbs
4 tbsp olive oil
250g smoked streaky bacon
2 tbsp sunflower oil , plus extra to top up
1 egg , plus 1 egg yolk (from above)
1 tbsp mustard
1 tbsp cider vinegar
Calories801 calories
Fat70 grams fat
SaturatedFat15 grams saturated fat
Carbohydrate15 grams carbohydrates
Sugar2 grams sugar
Fiber2 grams fiber
Protein26 grams protein
Sodium3 milligram of sodium


  • Separate one of the three eggs for the asparagus. Put the white in a bowl with the remaining two eggs, beat with a fork and set aside until needed. Now, make the baconnaise. Chop the bacon as finely as possible. Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp. Sit a metal sieve over a jug and tip the bacon into the sieve - you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
  • Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture - first a drop at a time, then gradually quicker when it starts to come together. (You can also make this in a mini chopper, by blitzing the egg and mustard then slowly adding the oil with the blade running.) Once you have a thick mayonnaise, add the vinegar and chopped bacon, and season to taste. Can be made up to three days ahead and kept in the fridge.
  • For the asparagus, snap off or trim the woody ends (save for making stock or soup). Get out three shallow dishes and tip the flour into one, the reserved beaten eggs into another, and the parmesan and breadcrumbs into the third. Dip the asparagus in the flour, then the egg, then the cheesy breadcrumbs, and put on a plate. Can be prepared the day before, covered and kept in the fridge.
  • Heat oven to 220C/200C fan/ gas 7. Drizzle the oil over a baking tray (a sturdy Swiss roll tin is ideal) and heat in the oven. Once the oil is hot, carefully lay the asparagus spears in it, then turn them. Make sure they are in one layer, then roast for 20 mins, turning halfway through, until the crumbs have browned to a crisp coating. Leave until just cool enough to pick up, then serve with the baconnaise for dipping.



Recipe From

Categories     Vegetable     Side     Low Fat     Grill/Barbecue

Yield Makes 4 servings.

Number Of Ingredients: 3

1 bunch fresh asparagus (preferably thin)
1 tablespoon of olive oil
2 teaspoons Kosher salt


  • Preheat the grill. Rinse and dry off the asparagus. On a dish, drizzle the oil over asparagus, then toss until evenly coated. Sprinkle with salt then grill until desired doneness, at least 5 minutes.



Recipe From

Categories     Vegetable     Appetizer

Number Of Ingredients: 8

Crispy Baked Asparagus Fries
1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste


  • Directions Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper. Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.



A great side dish for any meal. Easy and pretty enough for guests.

Recipe From

Provided by Roz Wenrich

Categories     Vegetable Appetizers

Time 30m

Number Of Ingredients: 7

1 bunch thin asparagus, trimmed
2 egg whites
3/4 c seasoned panko crumbs
1/4 c flour
1/4 c parmesan cheese
kosher salt, to taste
black pepper, to taste


  • 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or brush foil lined pan lightly with oil. In a medium dish gently whisk egg whites. {Reserve the yolks for another purpose}
  • 2. In another medium sized bowl add Panko, flour, grated Parmesan, and a pinch of salt and pepper, stir.
  • 3. Roll a few of the asparagus in the egg whites, drain off a bit of excess and then roll in the panko/Parmesan to coat. Place on the prepared pan and repeat with the remaining asparagus.
  • 4. Pop into the preheated oven and bake for 15-20 minutes flipping the asparagus over half way through. Continue to bake until the outside is lightly golden. Let cool for a few minutes before serving

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