PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
- For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
- Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.
ASPARAGUS FRIES
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
- For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
- Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
- Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
- Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.
PAN-FRIED ASPARAGUS WITH SHALLOTS
Steps:
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
DEEP-FRIED ASPARAGUS
This is a fancier version of the other fried asparagus on here, and is more like an appetizer. Serve with Ranch dressing for dipping.
Provided by cookinkatie
Categories Appetizers and Snacks Cheese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a large skillet over medium heat.
- Whisk milk and eggs together in a bowl.
- Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.
- Dip asparagus into milk mixture.
- Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.
- Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 36.7 g, Cholesterol 107.6 mg, Fat 24.6 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 6.5 g, Sodium 1371 mg, Sugar 10.5 g
PAN-FRIED ASPARAGUS
I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp. I like to put grated Parmesan cheese on top.
Provided by FLUFFSTER
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- 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.
PAN-FRIED GARLIC ASPARAGUS
This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!
Provided by MarthaStewartWanabe
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Heat oil in a large skillet over medium heat.
- Cook garlic and shallots for five minutes or until tender but not translucent.
- Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
- Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.
Nutrition Facts : Calories 106.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 346.5, Carbohydrate 7.2, Fiber 2.4, Sugar 1.5, Protein 4.1
STIR-FRIED SPICY ASPARAGUS
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.
Provided by David Tanis
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
- In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
- Transfer to a serving platter and scatter leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
STIR-FRIED ASPARAGUS WITH BACON AND CRISPY SHALLOTS
Steps:
- Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
- Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
- Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
- Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it's not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.
FRIED ASPARAGUS
This recipe is perfect to disguise asparagus for picky eaters.
Provided by April Ashley Ann Willison
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Bring about 2 inches of water to boil in a saucepan. Add the asparagus, and cook for about 3 minutes. Drain, and pat dry.
- Heat enough oil to cover the bottom of a large heavy skillet over medium to medium-high heat. Whisk the egg in a small bowl, and place the cracker crumbs in a separate bowl.
- Dip the asparagus pieces into the egg, and then coat with cracker crumbs. Fry in the hot oil until golden. Turn frequently for even cooking. If they are browning too quickly, reduce the heat a little. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 37.5 g, Cholesterol 46.5 mg, Fat 19.8 g, Fiber 3.4 g, Protein 7.4 g, SaturatedFat 3.9 g, Sodium 532.7 mg, Sugar 5.5 g
STIR-FRIED ASPARAGUS
This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.
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.
CRISPY FRIED COCONUT ASPARAGUS ROLLS
I came up with this one serendipitously. I had a bunch of empty young coconut shells (I drink a lot of young coconut water - nature's sports drink) and wanted to figure out something tasty to do with the meat. I had a pot of oil on the stove from deep frying the night before and some asparagus in the fridge and so I used my imagination and came up with this tasty concoction.
Provided by DoctorDave
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Open the young coconuts and drink the water or save it for later (or use it to make a smoothie).
- Split the coconut shell in equal halves.
- Using a tablespoon or small serving spoon, scoop out the meat from the coconuts trying to get it all in one piece (should look like a skull cap). Peel off any skin that may be on the outer surface.
- Cut or tear the piece of coconut meat into three or four equal sized pieces.
- Wash the asparagus and cut them in three, and discard the bottom third.
- Take two asparagus pieces and roll them up in one of your coconut meat pieces.
- Spear the roll with a bamboo skewer trying to get it secure (it helps to spear through the asparagus stalk as well).
- Repeat the process with each piece of coconut meat until your skewer is loaded up with 4 or 5 rolls. If your coconut meat is too soft it may be tricky to handle this and in that case it might help to use a second bamboo skewer for security.
- Heat the oil to between 350 and 375.
- Carefully lower the skewers into the oil. It will splatter like mad so make sure to do it safely - use a deep fryer if you have one.
- Remove from the oil when the coconut meat looks dark brown and crispy. Place on a paper towel and add salt.
- For the dipping sauce combine the dipping sauce ingredients.
Nutrition Facts : Calories 1491.3, Fat 140.4, SaturatedFat 120.2, Cholesterol 9.1, Sodium 190.6, Carbohydrate 65.2, Fiber 35.8, Sugar 25.8, Protein 13.8
FRIED ASPARAGUS
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. -Lori Kimble, Montgomery, Alabama
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
AIR FRYER ASPARAGUS
Asparagus is so good in the spring, and sometimes, you can find the really thick spears, like I did. This lovely side dish is ready in just a few minutes to enhance a weeknight dinner, or maybe something more special. Please be aware that different brands and sizes of air fryers may produce different results. If your asparagus is thin, reduce the cooking time.
Provided by Bibi
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Place asparagus spears in a large bowl and toss with olive oil and seasoned salt.
- Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 7 g, Cholesterol 2.2 mg, Fat 3.4 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 179.6 mg, Sugar 2.3 g
FRIED ASPARAGUS STICKS
This recipe is a tasty way to get in your veggies that even kids and picky eaters will enjoy!
Provided by mmmhmmmgood
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 18.6 g, Cholesterol 3.9 mg, Fat 5.6 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 105.4 mg, Sugar 6.5 g
CRISPY ROASTED ASPARAGUS
Got this recipe from our local paper. To quote: "The crispy coating on the asparagus - from the mayonnaise and French mustard, along with the Japanese panko breadcrumbs - provides a pleasant and piquant crunch. Panko is available at Asian markets. Serve as an hors d'oeuvre or side dish."
Provided by dojemi
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set the oven at 450°F.
- With a vegetable peeler, peel tough ends of the asparagus.
- In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
- Roll the asparagus spears in the mixture to coat them.
- Spread the panko in a plate and roll the spears until they are well coated.
- Transfer them to a cake rack and let them dry for 30 minutes.
- On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
- Cook the spears, turning often, for 10 minutes, or until they are golden brown.
- Remove them from oven, and sprinkle generously with salt and pepper and serve at once.
FRIED GARLIC ASPARAGUS
Make and share this Fried Garlic Asparagus recipe from Food.com.
Provided by Nimz_
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 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 10-12 minutes, turning asparagus to ensure even cooking.
Nutrition Facts : Calories 353, Fat 36.7, SaturatedFat 16.5, Cholesterol 61, Sodium 1078, Carbohydrate 6.1, Fiber 2.6, Sugar 2.2, Protein 3.1
CRISPY FRIED ASPARAGUS
Steps:
- Prepare an ice-water bath by filling a large bowl with ice and water Line 2 large plates with paper towels.
- To cook the asparagus, bring a large pot of salted water to a boil over high heat. Add the asparagus and boil just until tender, 4 to 6 minutes. Drain well in a colander and transfer to the ice bath to cool. Once cooled, place them on one of the towel-lined plates to drain and pat dry with additional paper towels.
- To prepare the asparagus, wrap 1 piece of ham around each spear. Set aside on a plate. Heat the oil in a shallow skillet over medium-high heat until shimmering.
- To dredge the spears, place the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk the eggs. Roll the ham-wrapped asparagus in the flour, dip in the eggs, and transfer to the hot oil.
- To cook the spears, fry them, in batches, turning to cook on all sides, until golden brown, 3 to 5 minutes. Transfer to the second towel-lined plate to drain. Season with salt and pepper and serve immediately.
- making ahead
- The asparagus spears can be wrapped with ham and stored in an airtight container at least 24 hours ahead. You can also prepare them completely ahead and hold them at room temperature for up to 1 hour. When ready to serve, re-crisp them in a 450°F oven for about 5 minutes.
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