Paula Deens Deep Fried Asparagus Recipes

FRIED ASPARAGUS - PAULA DEEN

Steps:

• Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp.
• Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.
• In a shallow dish, whisk together buttermilk, egg, and hot sauce.
• In another shallow dish, combine cornmeal mix and Cajun seasoning.
• Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.
• In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil over medium heat to 365 degrees. Fry asparagus, in batches, 4-5 minutes, or until golden brown.
• Drain on paper towels and serve with Creole Mustard Sauce.

PAULA DEEN'S DEEP FRIED ASPARAGUS

Steps:

• 1. Rinse drain and snap off ends of asparagus.
• 2. Shake asparagus in flour in plastic bag.
• 3. Mix wet ingredients of buttermilk, egg and hot sauce. Dredge in wet ingredients.
• 4. Then mix corn meal and cajun seassoning and dip asparagus in.
• 5. Then put in hot oil and fry til golden brown (just a few mins).
• 6. You Can eat just as is or make the creole sauce that Is at bottom of recipe.

DEEP-FRIED ASPARAGUS

Steps:

• Heat vegetable oil in a large skillet over medium heat.
• Whisk milk and eggs together in a bowl.
• Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.
• Dip asparagus into milk mixture.
• Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.
• Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.

LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN

Steps:

• First,blanch the asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add asparagus and saute lightly. Season with the salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of the pumpernickle bread with the remaining 1 tablespoon butter. Place the bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and place 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired. Enjoy!
• In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store it in an air-tight container and refrigerate until ready to serve.
• Yield: 2 3/4 cups.