Breaded Asparagus Sticks Recipes

CRUNCH CRAZY ASPARAGUS SPEARS

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the asparagus by trimming off the tough woody stem.
• Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
• In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
• Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

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.

ALMOND CRUSTED BAKE FRIED ASPARAGUS

Steps:

• Heat the oven to 450 degrees. Set a wire rack over a rimmed baking sheet. Spray the rack with cooking spray.
• In a very large bowl, whisk the egg whites until frothy. Set aside.
• In a medium bowl, mix the almond flour, garlic powder, paprika, cumin, salt and pepper.
• Place the asparagus in the egg whites and toss until all of the spears are coated. A few spears at a time, transfer the asparagus to the flour mixture. Roll the spears until well coated. If needed, pat the coating on with your hands.
• Arrange the spears on the prepared rack. Spritz them lightly with cooking spray.
• Roast for 20 minutes or till crispy and lightly browned.

DELICIOUS ASPARAGUS ROLL UPS

Steps:

• Set oven to 400°F.
• Grease a baking sheet.
• Flatten bread with a rolling pin.
• In a bowl combine the cream cheese with blue cheese, garlic and green onions.
• Spread about 1 tablespoon of the cream cheese mixture on each slice of bread.
• Top with asparagus spear then roll up tightly.
• Place seam side down on a greased baking sheet.
• Brush with butter and sprinkle with parmesan cheese.
• Cut roll-ups in half.
• Bake at 400°F for 10-12 minutes or until lightly browned.
• Delicious!

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.

ASPARAGUS ROLL-UPS

Steps:

• Snap off tough ends of asparagus and discard.
• In a micro-wave proof casserole dish, place asparagus in a single layer, with spears facing the centre.
• Add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes turning once at half time; DO NOT OVERCOOK.
• Remove from microwave, drain and immediately pour cold water over asparagus and place a few ice cubes to cool and stop any further cooking.
• Drain well and pat dry with paper towelling before using.
• Cut off the crust from the bread slices and discard.
• Using a roller, carefully roll each slice to flatten to about 1/4 inch thickness.
• Spread butter on one side on each piece of flattened bread.
• Then spread some mayonnaise over the butter.
• Place 3 asparagus spears to one side of the flattened bread (facing opposite direcions to each other).
• Sprinkle with salt and pepper to taste.
• Carefully roll bread/asparagus.
• Cut each roll to about 1/2 inch thick slices.
• Place on a platter and serve.
• Refrigerate any unused portions.

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:

• 1. Wash and dry asparagus. Snap or cut the fibrous root ends off and discard. Thin stalks work best, since thicker stalks are too fibrous. **Note: I prefer the snap method. I was always taught that the snap method is more accurate as to where the fibrous bottom ends.
• 2. In a shallow dish, combine italian breadcrumbs, romano cheese, all the seasonings and mix well to combine. Set aside. In another shallow dish, beat the eggs, cream or half and half and set aside. Place a rack in a sheet pan and set aside. Start preheating the oven to 200F.
• 3. Dip a few stalks of the asparagus in the eggs and allow some of the egg to drip off. Coat in the breadcrumb mixture. Let it set for a couple minutes and then re-dip the asparagus in the egg and the breadcrumbs to add a thicker layer of coating. Place the breaded asparagus on a sheet pan. Repeat this process with the remaining stalks of asparagus.
• 4. Heat about 1″ of oil in a medium skillet over medium heat until it is shimmering. When the oil is hot, fry the asparagus until golden brown, which should only take a minute or so. They cook fast! Transfer to a sheet pan equipped with a rack and place the pan in the oven to keep warm while you fry the remaining stalks of asparagus. Serve with your preferred dipping sauce (I prefer ranch dip, but I also prefer them plain).

GARDEN VEGGIE FRIES

Steps:

• Heat oven to 300°F. Line large cookie sheets with cooking parchment paper. Place flour and beaten eggs in separate shallow bowls. In another shallow bowl, stir bread crumbs and Parmesan cheese until well mixed.
• Toss vegetables in flour, coat with egg and toss in bread crumb mixture. Place in single layer on cookie sheets.
• Bake 12 to 15 minutes or until golden brown and vegetables are crisp-tender. Serve with ranch dressing.