A couple of weeks ago, we made Zucchini Fries. You all loved them so much that we decided to show you another great finger food: Fried Asparagus. The recipes are very similar but taste a bit different and the vegetables are in season in different parts of the summer. Make our Zucchini Fries in the late summer and fall, and enjoy the Fried Asparagus before the fourth of July as it is important to let your asparagus plants grow wild after that point to keep the roots healthy for next year.

This post is part of our Foraging Minnesota series. If you like this recipe, please check out our other appetizers here:

• Zucchini Fries
• Homemade Jalapeno Corndog
• Cheese Curd Jalapeno Poppers
• Grilled Chicken Wings
• Baked Crispy Chicken Wings
• Grilled Pheasant Poppers
• Fried Pickles
• Fried Ravioli
• Crispy Jalapeno Bites

Don’t forget to look over at LiveDan330.com for other great ideas too.

Our other great dips:

• Chipotle Ranch Dipping Sauce

How to make Fried Asparagus

Making fried asparagus is a very easy. It just takes these few simple ingredients and a couple of short steps before you are serving a hot asparagus appetizer.

Any time you make asparagus, rinse and cut off the woody ends. I just snap them off in the sink.

Ingredients

• 1 bunch Asparagus
• 1/2 cup flour
• 2-3 eggs
• 4 cups Vegetable Oil
• panko (Italian flavored on Amazon – http://amzn.to/2xDLLFO)

Dry the asparagus with a paper towel and dry coat with flour.

Thoroughly whisk the egg and dip the floured asparagus in it.

Drip off the excess egg so that the asparagus is just wet so that the panko crumbs will be thin and not flake off when fried.

Place them on a plate and heat your oil.

When the oil is hot, put the asparagus in and cook until it is golden brown. I did this in small batches and it worked great.

Pull them out and place them on a paper towel for a minute to let the excess oil drip off. Then move to a plate to serve.

We served our fried asparagus with a seasoned ranch dip.

Printable Recipe

Comments

comments