Crispy Asparagus Straws Recipes

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG

Steps:

• For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
• For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
• Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

STIR-FRIED ASPARAGUS WITH BACON AND CRISPY SHALLOTS

Steps:

• Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
• Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
• Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
• Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it's not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.

ASPARAGUS WRAPPED IN CRISP PROSCIUTTO

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
• Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
• Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

CRUNCH CRAZY ASPARAGUS SPEARS

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the asparagus by trimming off the tough woody stem.
• Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
• In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
• Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

CRISPY ASPARAGUS STRAWS

Steps:

• Place the asparagus in a steamer basket over 1 inch boiling water. over tightly and steam until just al dente and bright green, about 2 mins. Transfer to a colander and cool. Preheat the oven to 450 with the rack in the center. Line a baking sheet with parchment paper and set aside. Place 1 sheet of phyllo on a dry surface. Keep the remaining sheets covered with a clean, slightly damp towel. Brush lightly with melted butter and cut into 4 rectangular pieces, each 5 x 7 inches. Place 1 pc. of prosciutto on the phyllo, lining it up along the short edge of the rectangle. Arrange an asparagus spear on top of the prosciutto, along the same short edge of the rectangle, letting the tip lay exposed beyond the top edge of the dough by 3/4 inch or so. Sprinkle with 1/2 tsp parmesan. Roll up and secure the edge of the dough with additional butter, if necessary. Repeat with the remaining ingredients, transferring the straws onto the prepared baking sheet. The straws may be made 1 to 2 hours ahead of time (up to this point) covered with plastic wrap and refrigerated. Before baking, sprinkle the top of the straws with the remaining cheese. Cover the asparagus tips with foil to protect them from the heat. Bake until golden brown - 5 to 8 minutes. Serve warm, either whole or sliced into bite size pieces.

CRISP-SKIN FISH WITH ASPARAGUS

Steps:

• Snap the woody ends off the asparagus, and discard. Cut the tomatoes in half, spoon out and discard the seeds. Finely slice the tomato flesh, then cut into small dice. Set both asparagus and tomatoes aside.
• Heat the 1 tbsp olive oil in a large frying pan. Season the fish with salt and pepper, and cook skin-side down over medium heat for about 3-4 minutes, gently pressing, until skin is crisped and golden. Turn and cook the other side for 3-4 minutes, depending on the thickness, until cooked.
• Meanwhile, cook the asparagus in simmering salted water for 3-4 minutes. Drain well. For the dressing, gently warm the 3 tbsp olive oil in a small saucepan with the tomatoes, olives, capers and parsley leaves. Toss the asparagus in a little of the dressing. Arrange the asparagus on each of four warmed dinner plates, top with the fish, and spoon the warm tomato dressing around the fish.

CRISPY ROASTED ASPARAGUS

Steps:

• Set the oven at 450°F.
• With a vegetable peeler, peel tough ends of the asparagus.
• In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
• Roll the asparagus spears in the mixture to coat them.
• Spread the panko in a plate and roll the spears until they are well coated.
• Transfer them to a cake rack and let them dry for 30 minutes.
• On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
• Cook the spears, turning often, for 10 minutes, or until they are golden brown.
• Remove them from oven, and sprinkle generously with salt and pepper and serve at once.

ASPARAGUS WRAPS

Steps:

• Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.

TENDER CRISP BALSAMIC SESAME ASPARAGUS

Steps:

• Heat the olive and sesame oils together in a large skillet over medium heat.
• Meanwhile, cut tough ends off the asparagus and wash. Let dry for a few seconds on a paper towel.
• Place asparagus spears in hot oil all spread out so they are not on top of each other. Roll spears around to coat with oil, then add balsamic vinegar and roll again.
• Sprinkle salt and pepper over spears and cook over medium heat about 5 minutes, rolling spears around in pan once or twice for even cooking.
• Add water and turn down heat to medium low. Cover and let steam until tender crisp. Do not overcook. Spears should be a bright green color. Sprinkle with toasted sesame seeds if you desire. Serve immediately.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

FRIED ASPARAGUS STICKS

Steps:

• Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
• Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl.
• Pour flour into a separate wide bowl.
• Place a paper towel-lined plate near the stove top.
• Dip 1/3 of asparagus in buttermilk mixture.
• Transfer asparagus to flour and coat thoroughly.
• Repeat with a second layer of buttermilk mixture and flour.
• Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate.
• Repeat the battering and frying process until all the sticks are cooked. Serve immediately.