Crispy Crumbed Asparagus

10m
Prep Time

10m
Cook Time

20m
Ready In

Recipe: #33814

November 21, 2019

Categories: Snacks, Dairy, Cheese, Parmesan, Vegetables, Asparagus, Appetizers, Entertaining, Deep Fry, Vegetarian, Hot Appetizers more

recipe by:
ImPat

"From our weekday newspaper The West Australian. Times are estimated. NOTE - the full title of the recipe is Crispy Crumbed Asparagus With Herby Mayonnaise. Serving size is a starter for 2 people."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (602 g)
Calories 1357
Total Fat - 94.9 g
Saturated Fat - 24.8 g
Cholesterol - 1040.2 mg
Sodium - 1501 mg
Total Carbohydrate - 66.3 g
Dietary Fiber - 11.2 g
Sugars - 9.7 g
Protein - 65 g
Calcium - 921.4 mg
Iron - 10.8 mg
Vitamin C - 117.5 mg
Thiamin - 0.7 mg

Step 1

To make the mayo, combine the egg yolk, mustard, vinegar and salt in a mixing bowl and pour a steady trickle of olive oil into the bowl while mixing constantly with a whisk and once all the oil has been added and the mayo has thickened, check the seasoning and adjust if necessary, then fold in the herbs and set aside.

Step 2

Fill a large saucepan with your preferred deep-frying fat to a depth of at least 5 cm, then heat over high heat to 180°C.

Step 3

If you don’t have a thermometer, place the handle of a wooden spoon in the oil – it should bubble constantly but not vigorously.

Step 4

To prepare your crumbing station you’ll need three shallow bowls and tip the flour into the first bowl and season it with a pinch of salt; crack the eggs into the second and lightly beat them; and combine the breadcrumbs and parmesan in the third bowl.

Step 5

Roll the asparagus spears in the flour, then dip them in the egg (shaking off any excess) and finally roll them in the parmesan breadcrumbs.

Step 6

Add the spears to the hot oil in batches, making sure you don’t overcrowd the pan, and cook for 1–2 minutes or until the breadcrumbs are nicely golden.