Deep Fried Asparagus Recipes

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FRIED ASPARAGUS



Fried Asparagus image

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

1 cup all-purpose flour
3/4 cup cornstarch
1-1/4 teaspoons salt
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup beer or nonalcoholic beer
3 large egg whites
2-1/2 pounds fresh asparagus, trimmed
Oil for deep-fat frying
Ranch salad dressing

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.

DEEP-FRIED ASPARAGUS



Deep-Fried Asparagus image

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

2 cups vegetable oil for frying, or as needed
1 cup milk
2 eggs
1 ½ cups biscuit mix
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
1 bunch fresh asparagus, trimmed

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



Pan-Fried Asparagus image

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

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

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

CANBY DEEP FRIED ASPARAGUS



Canby Deep Fried Asparagus image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper
2 egg whites
2/3 cup cold, flat beer
3 pounds asparagus, raw, whole, cleaned and cut above white end
Peanut oil, for frying

Steps:

  • Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.

CRUNCH CRAZY ASPARAGUS SPEARS



Crunch Crazy Asparagus Spears image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 pound medium asparagus (about 20 spears)
2 egg whites
Kosher salt and freshly cracked black pepper
1 tablespoon mayonnaise
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 teaspoon Italian seasoning
1 teaspoon paprika
Extra-virgin olive oil

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.

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 14

3/4 cup mayonnaise
3 tablespoons capers, drained
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 clove garlic, minced
1/4 teaspoon hot sauce, such as Tabasco, optional
1 cup self-rising flour
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup beer, such as amber ale, at room temperature
Vegetable oil, for frying

Steps:

  • 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry
  • For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled.
  • For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth.
  • Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F.
  • Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain.
  • Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.

TEMPURA ASPARAGUS



Tempura Asparagus image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 7

1 bunch asparagus
1 cup rice flour
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 cup soda water
Sea salt
2 lemons, cut into wedges

Steps:

  • Preheat fryer to 350 degrees F.
  • Cut the tough and fibrous bottoms off the asparagus and peel stems with a vegetable peeler. In a mixing bowl, combine flour, salt, and coriander. Whisk in soda water just until incorporated with the dry ingredients. Let the batter rest at room temperature for 1 hour. Dip asparagus in batter and place in fryer until golden brown, about 3 minutes.
  • Place on paper towels to drain and sprinkle with sea salt. Serve with lemon wedges.

ASPARAGUS FRIES



Asparagus Fries image

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

1 tablespoon chili powder
1/2 teaspoon kosher salt
Zest of 1 lime
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
1 tablespoon seafood seasoning, such as Old Bay
Vegetable oil, for frying
1/2 cup mayonnaise
Zest and juice of 1 lemon
1 small clove garlic, grated
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 cup lager, chilled
1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
Kosher salt and freshly ground black pepper

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.

DEEP-FRIED PARMESAN ASPARAGUS FRIES



Deep-Fried Parmesan Asparagus Fries image

Asparagus is too healthy for you, let's trash it up!

Provided by Brian Genest

Categories     Veggie Fries

Time 55m

Yield 6

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons ground paprika
2 tablespoons garlic powder
1 tablespoon baking powder
1 tablespoon salt
2 large eggs
1 cup buttermilk
2 cups Italian-seasoned bread crumbs
½ cup grated Parmesan cheese
1 bunch fresh asparagus, trimmed
1 cup peanut oil for frying, or as needed

Steps:

  • Mix together flour, paprika, garlic powder, baking powder, and salt in one bowl, eggs and buttermilk in another, and bread crumbs and Parmesan cheese in a third.
  • Coat each asparagus stalk in the flour blend, dunk into the egg mixture, then roll in the bread crumbs. Transfer to the refrigerator and let them rest for 30 minutes; this will help the breading stick during frying.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry asparagus in the hot oil, working in batches as needed, until breading is golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain excess grease. Serve hot.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 67.7 g, Cholesterol 69.5 mg, Fat 10.4 g, Fiber 5.1 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 2151.9 mg, Sugar 5.9 g

STIR-FRIED SPICY ASPARAGUS



Stir-Fried Spicy Asparagus image

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

1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves

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

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Serve this simple snack with a lemon dipping sauce for your next game day.

Categories     Beer     Appetizer     Fry     Vegetarian     Quick & Easy     Asparagus     Gourmet     snack     snack week     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 15

For lemon dipping sauce
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper
For asparagus
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon finely grated fresh lemon zest
1/4 teaspoon black pepper
1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
About 4 cups vegetable oil
1 lb medium asparagus, trimmed and cut into 3-inch pieces
Special Equipment
a deep-fat thermometer

Steps:

  • Make dipping sauce:
  • Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
  • Make batter and fry asparagus:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
  • Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.
  • Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES



Batter Fried Asparagus With Herb or Lemon Dipping Sauces image

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.

Provided by Feast Your Eyes

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

24 -30 fresh asparagus spears, washed and trimmed
1 cup all-purpose flour
1 egg, lightly beaten
2/3 cup dry white wine
1 tablespoon lemon zest
1 teaspoon onion powder
1/2 teaspoon celery salt
kosher salt, to taste
fresh ground black pepper, to taste
cayenne pepper, to taste
corn or vegetable oil
2 -3 tablespoons chopped herbs (chervil, tarragon, parsley and chives)
1/2 cup good quality mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon white pepper
1/2 cup good quality mayonnaise

Steps:

  • After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
  • Place oven rack in the middle position; preheat oven to 200°F
  • In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
  • For the dipping sauces:.
  • HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
  • LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
  • Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
  • Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
  • Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
  • Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
  • Serve warm with one or both of the dipping sauces.

Nutrition Facts : Calories 208.6, Fat 10.7, SaturatedFat 1.7, Cholesterol 34.1, Sodium 225.4, Carbohydrate 21.8, Fiber 1.4, Sugar 2.9, Protein 3.8

FRIED ASPARAGUS



Fried Asparagus image

Make and share this Fried Asparagus recipe from Food.com.

Provided by jensmile23

Categories     Vegetable

Time 30m

Yield 2 1/2 dozen, 6 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup cornstarch
1 1/4 teaspoons salt
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup beer or 1 cup non-alcoholic beer
3 egg whites
2 1/2 lbs fresh asparagus, trimmed
oil (for deep frying)
ranch salad dressing, for dipping

Steps:

  • In a large bowl, combine the first seven ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter.
  • In a electric skillet, heat 1 1/2in. of oil to 375°. Fry asparagus in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing.

Nutrition Facts : Calories 201.2, Fat 0.5, SaturatedFat 0.1, Sodium 752.1, Carbohydrate 39.7, Fiber 4.7, Sugar 3.7, Protein 8.4

FRIED ASPARAGUS



Fried Asparagus image

Make and share this Fried Asparagus recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Vegetable

Time 2m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb asparagus, trimmed
1 egg
1 tablespoon milk
1 cup fine dry breadcrumb
olive oil (for frying)
salt & pepper
4 ounces romano cheese, Freshly grated

Steps:

  • Cook asparagus spears in boiling salted water until barely tender.
  • Drain on paper towels.
  • In wide bowl, beat egg with milk.
  • Dip asparagus spears into egg mixture, then into bread crumbs.
  • Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet.
  • Diameter of pan should exceed length of spears.
  • Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes.
  • Drain on paper towels.
  • Season with salt and pepper.
  • Sprinkle with grated cheese.

Nutrition Facts : Calories 262.1, Fat 10.7, SaturatedFat 5.7, Cholesterol 82.9, Sodium 573.1, Carbohydrate 25.4, Fiber 3.5, Sugar 3.5, Protein 17

PAN-FRIED ASPARAGUS



Pan-Fried Asparagus image

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

1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 garlic cloves, minced
1/2 lb fresh asparagus spear, trimmed

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.

FRIED ASPARAGUS STICKS



Fried Asparagus Sticks image

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

1 cup vegetable oil for frying, or as needed
2 cups buttermilk
1 teaspoon ground paprika
1 teaspoon ground black pepper
1 ½ lemons, zested
½ cup all-purpose flour
1 bunch fresh asparagus, trimmed

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

FRIED ASPARAGUS - PAULA DEEN



Fried Asparagus - Paula Deen image

Still trying to find a way to get my husband to eat asparagus. He loves fried foods, so maybe this will work! Recipe from Paula Deen. Serve with recipe#251965. Says it makes 12-15 servings, but that seems a little high to me. If you try this, please approximate how many servings you got out of it.

Provided by mailbelle

Categories     Vegetable

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
1 cup all-purpose flour
1 cup whole buttermilk
1 large egg
1 tablespoon hot sauce
1 1/2 cups self-rising cornmeal mix
1 tablespoon cajun seasoning
peanut oil (for frying)

Steps:

  • Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp.
  • Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.
  • In a shallow dish, whisk together buttermilk, egg, and hot sauce.
  • In another shallow dish, combine cornmeal mix and Cajun seasoning.
  • Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.
  • In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil over medium heat to 365 degrees. Fry asparagus, in batches, 4-5 minutes, or until golden brown.
  • Drain on paper towels and serve with Creole Mustard Sauce.

Nutrition Facts : Calories 102.7, Fat 1.1, SaturatedFat 0.2, Cholesterol 17.6, Sodium 228, Carbohydrate 20.2, Fiber 2.1, Sugar 0.8, Protein 3.7

STIR-FRIED ASPARAGUS



Stir-Fried Asparagus image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 pound medium-thick asparagus
2 tablespoons fresh lemon juice
1/2 tablespoon mustard
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Salt and freshly ground black pepper
1/3 cup chopped scallions

Steps:

  • Snap off the ends of the asparagus where they break naturally and peel the spears. Slant-cut them about one-inch long.
  • Beat the lemon juice and mustard and set aside.
  • Heat the oil in a wok or skillet. Add the garlic, stir-fry about a minute, then add the asparagus and stir-fry about 5 minutes, until they are crisp-tender, lightly seared but still bright green. Stir in the lemon-mustard.
  • Season to taste with salt and pepper, stir in the scallions and stir-fry another few seconds. Transfer to a serving dish.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

STIR-FRIED ASPARAGUS



Stir-Fried Asparagus image

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

1 tablespoon vegetable or olive oil
1 bunch asparagus, trimmed and cut into thirds
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 to 2 tablespoons water

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.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC



Pan-Seared Asparagus With Crispy Garlic image

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

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

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.

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Beer batter makes everything taste even better, including the first fresh shoots of springtime asparagus.

Provided by Inspired Taste

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
1 bottle or can (12 oz) dark beer, chilled
Vegetable oil for deep frying
1 bunch asparagus, trimmed, cut into 3-inch pieces
Coarse sea salt, if desired
1/2 lemon
2 tablespoons chopped fresh parsley

Steps:

  • In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
  • In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
  • Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.

Nutrition Facts : ServingSize 1 Serving

FRIED ASPARAGUS



Fried Asparagus image

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

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup canola oil for frying
1 egg
1 cup coarsely crushed buttery round crackers

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

QUICK STIR-FRIED ASPARAGUS



Quick Stir-Fried Asparagus image

This stir-fried aspaeragus recipe is ready in just 20 minutes. Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel, place in a paper bag, and store them in a crisper. Or stand the bundled stalks in a bowl with about an inch of water.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 20m

Number Of Ingredients 4

1 1/2 pounds asparagus
2 tablespoons olive oil
1/8 teaspoon salt
Pepper

Steps:

  • Cut asparagus into thirds. In a nonstick skillet, heat olive oil over high heat.
  • Add asparagus to oil with salt and a pinch of pepper. Cook, stirring, until tender, 5 to 10 minutes.

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