Fried Beer Battered Asparagus With Parmesan Cheese Recipes

BEER-BATTERED ASPARAGUS

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.

BEER-BATTERED ASPARAGUS

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.

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SERVICE

Steps:

• Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
• Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
• Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
• Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

BEER-BATTERED ASPARAGUS

Steps:

• To make this beer-battered asparagus, place the 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 India pale ale, whisking until smooth. Heat three inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 350-375°F on thermometer. Use tongs to dip asparagus spears in batter to coat. Drag one 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 tongs to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350-375°F between batches.

BEER-BATTERED ASPARAGUS

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.

FRIED EGGS AND ASPARAGUS WITH PARMESAN

Steps:

• Set oven rack in upper third of oven, then preheat oven to 425°F.
• Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
• Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
• Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
• Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
• Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

DEEP-FRIED ASPARAGUS

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.

FRIED BEER BATTERED ASPARAGUS WITH PARMESAN CHEESE

Steps:

• Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp.
• Start your fryer *I use vegetable oil.
• In a shallow dish, whisk together beer batter according to instuctions on package/box. *I use any beer on hand, usually Bud light.
• Dip asparagus in batter; pick asparagus up one at a time from ends to place in fryer. Fry asparagus for 4 to 5 minutes or until golden brown. Drain on paper towel adding grated parmesan cheese. *Feel free to spice it up with Tony Chachere's Seasoning. Enjoy! =D

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SAUCE

Steps:

• Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
• Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
• Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.
• Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
• Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

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.

GARLIC PARMESAN ASPARAGUS

Steps:

• In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

ASPARAGUS WITH PARMESAN CHEESE

Steps:

• Preheat oven broiler.
• With a vegetable peeler, scrape the asparagus to within one inch of the top. Cut off and discard the bottom part of the spears to make them of uniform length.
• Place the stalks in a skillet, add cold water to cover, and salt. Bring to a boil and simmer about 2 to 3 minutes until tender yet firm.
• Drain the asparagus and arrange in a round or oval heatproof dish. Arrange neatly in one layer with the tip ends slightly staggered.
• Brush with the olive oil and sprinkle with the Parmesan cheese and freshly ground pepper.
• Place under the broiler for about 2 or 3 minutes until the cheese is golden brown.

BEER-BATTERED PROSCUITTO-WRAPPED ASPARAGUS APPETIZER

Steps:

• Bring a large pot of lightly salted water to a boil. Add asparagus; parboil for about 30 seconds for thin spears and up to 3 minutes for thick spears. Drain and immediately transfer to a bowl of ice water to cool and stop the cooking. Drain again and pat dry.
• Heat about 2 inches oil in a deep-sided pot over medium-high heat to 350 degrees F (175 degrees C).
• Lay 2 to 3 slices of prosciutto next to each other, slightly overlapping. Place an asparagus spear on top and roll up in the prosciutto. Repeat until all spears are rolled.
• Mix beer, flour, egg, salt, and pepper together in a shallow bowl. Dip wrapped spears in the batter and place several at a time in the hot oil. Cook for 2 to 3 minutes, then flip and cook for 2 to 3 minutes on the other side. Remove to a paper towel-lined plate to catch the excess oil. Continue frying the remaining spears.

PARMESAN FRIED ASPARAGUS

Steps:

• Heat the oil in a skillet over a moderate heat. Add in the onion, garlic, salt, pepper and lemon pepper. Cook till tender. Tip in the asparagus and cook for about 10 minutes, turning occasionally so that it gets evenly coated with the seasoning. Sprinkle the wine into the skillet, mix and take off fire. Transfer the asparagus to a serving dish. Drizzle the leftover mixture from the skillet onto the asparagus. Garnish with Parmesan cheese and whole wheat crackers.
• Tips:
• While cooking the asparagus, make sure not to overcook it - it will turn mushy. To get the texture right, keep it slightly crunchy.