Batter Fried Asparagus With Herb or Lemon Dipping Sauces

Name: Batter Fried Asparagus With Herb or Lemon Dipping Sauces
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 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

Be the first to review this recipe

Recipe by Feast Your Eyes

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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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
HERB DIPPING SAUCE
2 -3

tablespoons chopped herbs (chervil, tarragon, parsley and chives)
¹⁄₂

cup good quality mayonnaise
LEMON DIPPING SAUCE
1

teaspoon fresh lemon juice
¹⁄₂

teaspoon lemon zest
¹⁄₄

teaspoon white pepper
¹⁄₂

cup good quality mayonnaise

DIRECTIONS

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.

Submit a Recipe Correction