Active time: 20 min. Total time: 40 min.
Yield: Serves 6 (serving size: 5 to 6 spears)
Fresh asparagus is delicious many ways, but it’s especially tasty when fried—that’s because asparagus isn’t fat soluble, meaning that when you cook it in oil, you don’t lose any of the asparagus flavor. Our Fried Asparagus has a crunchy crust and good spice level, with a tender interior, while the mayo is perfect for dipping. Soak the asparagus in water first, and then dredge without drying to help the flour stick better. Once you’ve coated it with the panic mixture, chill the asparagus to help “glue” the panic crust on. This recipe is super simple to prepare ahead of time: Just dredge and bread in advance, and fry right before you’re ready to eat.
- 2 cups plus 2 Tbsp. water
- 1 cup (about 4 1/4 oz.) all-purpose flour
- 4large eggs, beaten
- 2 cups panko (Japanese-style breadcrumbs)
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1(1-lb.) bunch medium-thickness asparagus, trimmed
- 1 cup mayonnaise
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon adobo sauce (from canned chipotle peppers in adobe sauce)
- 4 cups vegetable oil
How to Make It
Place 2 cups of the water in a shallow dish. Place flour in a second shallow dish. Stir together eggs and remaining 2 tablespoons water in a third shallow dish. Stir together panko, paprika, garlic powder, salt, cayenne, and black pepper in a fourth shallow dish. Working in batches of 10 to 12 spears, dip asparagus in water, and then immediately dredge in flour; dip in egg wash, and dredge in panko mixture, pressing to adhere. Place prepared asparagus spears in a single layer on a baking sheet; chill at least 30 minutes, to ensure panko adheres to asparagus.
Meanwhile, stir together mayonnaise, lime juice, and adobo sauce in a small bowl; set aside.
Heat oil in a large skillet over medium to 300°F. Fry asparagus, in batches of 10 to 12, in hot oil until golden brown, 2 to 3 minutes. Drain on paper towels, and sprinkle each batch with salt. Serve immediately with mayo dip.
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