Fried Asparagus

This recipe transforms simple asparagus into a delightful appetizer with a satisfying crunch. The spears are quickly blanched to retain their vibrant green color and tender texture before being dipped in a rich egg and milk wash. A coating of fine dry breadcrumbs ensures an even, crispy layer that holds up well to frying. Finished with a sprinkle of freshly grated Romano cheese, these fried asparagus spears offer a perfect balance of savory depth and fresh vegetable flavor. They are an excellent choice for spring gatherings, potlucks, or as a sophisticated starter before a main course. Easy to prepare and universally loved, this dish is a reliable crowd-pleaser.

Cooking Method: Boiling, Frying

Cuisine: American

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 268.6

Dietary: Vegetarian

Description

This recipe transforms simple asparagus into a delightful appetizer with a satisfying crunch. The spears are quickly blanched to retain their vibrant green color and tender texture before being dipped in a rich egg and milk wash. A coating of fine dry breadcrumbs ensures an even, crispy layer that holds up well to frying. Finished with a sprinkle of freshly grated Romano cheese, these fried asparagus spears offer a perfect balance of savory depth and fresh vegetable flavor. They are an excellent choice for spring gatherings, potlucks, or as a sophisticated starter before a main course. Easy to prepare and universally loved, this dish is a reliable crowd-pleaser.

Ingredients

1 pound Asparagus, trimmed
1 Egg
1 tablespoon Milk
1 cup Fine dry bread crumbs
Olive oil for frying
Salt & pepper to taste
4 oz Freshly grated Romano cheese

Directions

1
Bring a pot of salted water to a boil.
2
Cook asparagus spears in the boiling water until barely tender.
3
Drain asparagus and lay on paper towels to dry completely.
4
In a wide bowl, beat the egg with the milk until well combined.
5
Place the fine dry bread crumbs in a separate shallow dish.
6
Dip the dried asparagus spears into the egg mixture, ensuring they are fully coated.
7
Transfer the egg-coated spears to the bread crumbs, turning to coat evenly.
8
Heat olive oil to 364 degrees Fahrenheit (184&# 194;Â°C) in a deep fryer or a large skillet deep enough to cover the asparagus.
9
Ensure the diameter of your pan exceeds the length of the asparagus spears.
10
Fry the coated asparagus spears in batches until lightly browned and crispy, about 2 minutes.
11
Remove fried asparagus and drain on paper towels.
12
Season immediately with salt and pepper to taste.
13
Sprinkle with freshly grated Romano cheese before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 268.6kcal

% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.8g4%
Cholesterol 46.7mg16%
Sodium 393.1mg17%
Total Carbohydrate 50.2g17%
Dietary Fiber 6.6g27%
Sugars 2.8g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure asparagus spears are thoroughly dried after blanching to help the breadcrumb coating adhere better and prevent oil splattering.

Maintain the oil temperature at 364ÃÂ°F for optimal crispiness. Lower temperatures may result in greasy coating, while higher temperatures can burn the breadcrumbs before the interior is heated through.

Serve immediately while hot and crispy. If reheating is necessary, use an oven or air fryer rather than a microwave to retain texture.

For a gluten-free version, substitute the fine dry bread crumbs with gluten-free panko or almond flour.

You can add a pinch of garlic powder or dried herbs to the breadcrumbs for extra flavor.

Keywords: american, appetizer, asparagus, blanched, bread crumbs, crispy, deep fried, egg wash, fried, green, milk, romano cheese, savory, side dish, spring, vegetarian, vegetables, crunchy, party food

Read it online: https://www.chefs-mate.com/recipe/fried-asparagus/