Fried Asparagus has a super crunchy coating covering crisp tender fresh asparagus stalks. They make a great spring appetizer served with ranch dressing for dipping. Even if you don't care for asparagus, you will love these Fried Asparagus Spears.
Servings 6 servings
- 1/4 cup plus 3 tablespoons all-purpose flour
- 4 slices hearty white sandwich bread, torn into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 3 large eggs
- 1 pound medium-sized asparagus, woody end cut off
- Peanut or Vegetable oil
Place 1/4 cup of flour in a shallow dish. Or you can use a paper plate for easy cleanup.
Combine the 3 tablespoons flour, bread pieces, salt, pepper, and cayenne in a food processor and process until finely ground. Transfer mixture to a large ziptop bag.
Whisk together eggs and 1 tablespoon of water in a shallow dish.
Rinse asparagus, but do not dry. The water will help the flour to adhere. Coat them in flour, dip them in egg wash and then 2 or 3 at a time, place them in the bag and shake to coat with bread crumbs. Lay them on a baking sheet until ready to fry.
Line a plate with paper towels and pour at least an inch of oil into a Dutch oven. Heat oil to 350 degrees. Fry asparagus in batches for 1 to 2 minutes, until golden brown. and then place on paper towel-lined plate.