Asparagus Fries With Lemon Herb Sriracha Dip Recipe 465

BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES

Steps:

• 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.

ASPARAGUS FRIES WITH LEMON HERB SRIRACHA DIP RECIPE - (4.6/5)

Steps:

• Lemon Herb Sriracha Dip: Mix all ingredients together, cover and refrigerate for a minimum of 30 minutes. Asparagus: 1. Preheat oven to 425°F. Line a baking sheet with parchment paper. In a skillet over medium-low heat, toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. Toss to combine. 2. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a "work station" with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs with parmesan cheese mixed together, and a baking sheet. 3. To bread the asparagus: First roll an asparagus spear in flour, then egg wash, and then panko crumbs - pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy. 4. If you had not not completed the sauce yet...While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine, it still needs to sit for at least 30 minutes, so it is best to do this first. 5. Plate, serve, and watch these disappear.