Asparagus Fries With Sour Cream And Chive Dip Recipes

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ASPARAGUS FRIES



Asparagus Fries image

Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon chili powder
1/2 teaspoon kosher salt
Zest of 1 lime
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
1 tablespoon seafood seasoning, such as Old Bay
Vegetable oil, for frying
1/2 cup mayonnaise
Zest and juice of 1 lemon
1 small clove garlic, grated
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 cup lager, chilled
1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
Kosher salt and freshly ground black pepper

Steps:

  • For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
  • For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
  • Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
  • Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
  • Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

ASPARAGUS DIP



Asparagus Dip image

A very quick and easy dip for asparagus lovers. I made this a few years ago and found the recipe again, I served it at a teenage party and loved it!

Provided by Tisme

Categories     Vegetable

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 5

340 g asparagus, drained
250 g cream cheese, softened
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon sweet chili sauce

Steps:

  • Place the drained asparagus, cream cheese, sour cream, mayonnaise and chilli sauce in a food processor and process until smooth.
  • Spoon the dip into a serving bowl and serve with savoury biscuits.

ASPARAGUS FRIES WITH SMOKY CHIPOTLE MAYONNAISE DIPPING SAUCE



Asparagus Fries With Smoky Chipotle Mayonnaise Dipping Sauce image

Crispy asparagus served in a champagne flute with the dipping sauce on the bottom. Elegant appetizer or terrific part of a tapas menu.

Provided by Pennee Parker

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 lb asparagus
1 cup panko breadcrumbs
1/4 cup low-fat mayonnaise
cooking oil
ice cube, in water in a large bowl
1 cup low-fat mayonnaise
1 -2 chopped canned chipotle chile in adobo

Steps:

  • Blanch asparagus in boiling water about 2 minutes.
  • Immediately drain and put asparagus in ice water to stop cooking.
  • This will help keep a slight crunch to the asparagus and keep it bright.
  • Dry asparagus thoroughly with paper towels.
  • Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs.
  • You can refrigerate at this point if needed.
  • Mix mayonnaise and chipotle together with a whisk or in blender.
  • Use 1-2 depending on how spicy you like it.
  • Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd.
  • Turn to brown on all sides.
  • Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.

Nutrition Facts : Calories 79.4, Fat 1, SaturatedFat 0.2, Sodium 137.1, Carbohydrate 14.5, Fiber 1.6, Sugar 1.6, Protein 3.3

SOUR CREAM AND CHIVES DIP



Sour Cream and Chives Dip image

This recipe was on the back of the plant tag that was in chives I bought for my garden. I bet it would be good on a baked potato too.

Provided by Marg CaymanDesigns

Categories     Vegetable

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 4

5 tablespoons sour cream
4 tablespoons fresh chives, chopped
2 teaspoons lemon juice
1 pinch salt

Steps:

  • Mix and serve!

Nutrition Facts : Calories 33.6, Fat 3.2, SaturatedFat 2, Cholesterol 6.6, Sodium 46.8, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.6

ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE



Asparagus With Lemon-Caper Dipping Sauce image

This is easy, yummy and looks elegant when served for company. I've also used the sauce for a "tarter" to dip for sweet potato fries.

Provided by IngridH

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon extra virgin olive oil
1 tablespoon capers, drained (or more)
2 teaspoons lemon juice
1 tablespoon thyme leaves, chopped
1/4 teaspoon black pepper
2 lbs asparagus
olive oil
kosher salt

Steps:

  • Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
  • Trim asparagus and place in a shollow baking dish.
  • Drizzle with olive oil and sprinkle with salt.
  • Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
  • Serve asparagus with sauce on the side.

Nutrition Facts : Calories 110.8, Fat 8.4, SaturatedFat 2, Cholesterol 10.3, Sodium 177.6, Carbohydrate 7.2, Fiber 2.4, Sugar 2.2, Protein 3.4

ASPARAGUS FRIES WITH GARLIC AIOLI



Asparagus Fries with Garlic Aioli image

A healthier alternative to conventional french fries, these asparagus fries are baked and offer more fiber, vitamins, and minerals.

Yield 6 servings

Number Of Ingredients 14

For the asparagus:
1 pound fresh asparagus
7 ounces panko breadcrumbs
1 teaspoon ground black pepper
¼ teaspoon salt
For the vegan egg:
2 tablespoons flaxseed meal
7 teaspoons water
For the aioli sauce:
1 cup Best Foods® Carefully Crafted Dressing and Sandwich Spread
3-4 garlic cloves, minced
2 teaspoons fresh parsley, finely chopped
1 teaspoon extra-virgin olive oil
¼ teaspoon salt

Steps:

  • In a small bowl, add the flaxseed meal and water and with a spoon, stir until combined. Let it sit until thickened, about 3-5 minutes. In the meantime, combine the aioli ingredients in a small bowl. Set aside.
  • Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
  • On a flat plate, combine the panko breadcrumbs, salt, and pepper.
  • Dip each asparagus spear in the vegan egg mixture until thoroughly coated, then dip in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing spears about 1 inch apart on baking sheet.
  • Bake for 15 minutes. To finish the fries, set the broiler to high and broil the asparagus for 2-3 minutes, turning once on each side until golden brown and crispy. Remove asparagus fries from oven and serve immediately with the prepared garlic aioli.

ASPARAGUS FRIES WITH SOUR CREAM AND CHIVE DIP



Asparagus Fries with Sour Cream and Chive Dip image

I love these crispy asparagus spears as a greener alternative to french fries. They are great as an appetizer or served as a side with just about any entrée. Kids might not know the difference, and they're a great way to stealthily get some vegetables into anyone's diet.

Provided by Jet Tila

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon finely sliced chives
1 clove garlic, grated
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Canola oil, for frying
1 bunch large (thick) asparagus, trimmed
2 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons baking soda
1 cup club soda

Steps:

  • For the sour cream and chive dip: Whisk together the sour cream, mayonnaise, chives, garlic, lemon zest and juice and a pinch each of salt and pepper in a medium bowl. You can make this up to 2 days before as it gets better tasting with time.
  • For the asparagus tempura: Fill a 9- to 11-inch saucepan, large pot or large Dutch oven with about 4 inches of oil. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 350 to 360 degrees F. Set a wire rack inside a rimmed baking sheet.
  • Whisk the flour, cornstarch and baking soda together in a large bowl. Transfer half of the of the flour mixture to a second large bowl. Keep the club soda nearby, but don't make the batter until you're ready to fry.
  • Create an assembly line from left to right: the asparagus, one bowl of flour mixture for dredging and the second bowl of flour mixture that will become your tempura batter.
  • When you're ready to fry, stir the club soda into the second bowl of flour.
  • To fry, use your fingers to dip 2 to 3 asparagus spears into the dredging flour, shake off the excess, then dip in the batter. Lay or slide the coated asparagus into the hot oil and deep-fry until golden, about 3 minutes, turning it in the oil for even cooking. Lift the cooked asparagus with tongs or a spider and let excess oil drip back into the pan before transferring to the prepared wire rack. Skim the surface of the oil occasionally to keep it clean and to fish out stray crispy tempura bits.
  • Bring the oil back to 350 to 360 degrees F between batches. Stir the batter to keep it from separating, then repeat with the remaining asparagus. Serve the fries immediately with the dip.

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