Ah, asparagus. Always delicious no matter how you cook it up and always worth the smelly pee. Because I'm lazy, I only ever prepare asparagus by sauteing with olive oil, salt and pepper. I decided to shake things up a bit and try out fried asparagus. I know, I know frying isn’t the healthiest, but I say “treat yo self” once this summer with fried asparagus.
Ingredients for Asparagus Batter- serves 4
*Note* Easily double this recipe for a larger group but still use only 1 egg
- 1/2 cup cold water
- 1/3 cup cornmeal
- 1/4 cup all purpose flour
- 2 tablespoons + 2 teaspoons cornstarch
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- juice of 1 lemon
- vegetable, canola, or coconut oil for frying
- 1/2 to 3/4 pounds of asparagus, cleaned and trimmed
For Dijon Mustard Dip
- 2 tablespoons dijon mustard
- 1/4 teaspoon lemon zest
- 1 clove of garlic, minced
- Preheat oven to 200 degrees and place an oven proof dish inside.
In a small dish combine mustard, lemon zest and garlic and let sit til asparagus is ready.
In a large bowl mix water, cornmeal, all purpose flour, cornstarch, egg, salt, pepper, and lemon juice until combined (batter will be a little lumpy).
In a skillet, heat about a 1/2 inch of oil over medium-low heat to about 350 degrees.
Coat asparagus in batter letting excess batter drip off. Using 3 to 4 stalks at a time, gently slide asparagus into oil and fry about 3 to 4 minutes, turning halfway through with tongs. When asparagus is golden brown, remove from oil and place on paper towels to drain any excess oil. Place in dish in oven to keep warm while frying the rest.
Serve warm and with mustard and ENJOY!