Mike's Fried Asparagus Spears

Name: Mike's Fried Asparagus Spears
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Fresh Asparagus [or, one large bunch]; 1 box Louisiana Fry Batter [your brand choice + beer or water to thin]; 1 quart High Heat Deep Fry Oil; Sea Salt; 2 packages Hidden Valley Ranch Dip [+ sour cream as per manufactures directions]; 1/2 tbsp Dried Chives [+ reserves to garnish]; 1 Milk [to thin - if desired]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Try a thicker batter [less fluid] if you'd like to have these spears stand upright on their own. I choose to leave the recipe the way it was originally served to me. However, if you do choose the thicker option, a fantastic dipping sauce idea is one we constantly use here in the Southern U.S. Thick, creamy white sausage gravy!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

20 mins

4 servings

Deep Fried Asparagus
1 lbFresh Asparagus [or, one large bunch]
1 boxLouisiana Fry Batter [your brand choice + beer or water to thin]
1 quartHigh Heat Deep Fry Oil
Sea Salt
Dip
2 packagesHidden Valley Ranch Dip [+ sour cream as per manufactures directions]
1/2 tbspDried Chives [+ reserves to garnish]
1Milk [to thin - if desired]

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Steps

20 mins

1

° Mix your dip as per manufactures directions with sour cream, add dried chives and refrigerate. ° Know that this specific dip is fairly salty. It's meant to prompt additional alcohol consumption. Go with regular Ranch Dressing if you'd prefer.
2

Chop the woody ends from your asparagus. About 1 1/2" to 2" from the base as pictured below.
3

Clean asparagus under cold running water.
4

Completely dry your asparagus on a clean towel or paper towels.
5

° Mix your batter to your desired consistency. I like mine a bit thicker to add to the salty crunch of this delicious hot bar food appetizer. ° Place asparagus in batter. Coat well.
6

° Heat oil on stove to high then turn to medium high heat. ° Place a few pieces of asparagus in heated oil one by one. If not, they'll stick to each other. ° Don't overload your pan. You'll cool the oil off too quickly causing soggy, oily asparagus spears. ° Don't worry about any large coating clumps. You'll want those!
7

° Drain fried asparagus on a clean towel or paper towels. ° Sprinkle a small amount of sea salt over the tops. ° Serve hot.
8

These fried asparagus spears were originally served to me loosely wrapped in newspaper in a tall pilsner glass. The dip was served to the side. But, serve these babies any way you'd like! Or, with what dips you'd prefer. Enjoy!

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MMOBRIEN @cook_2891564

on March 23, 2015 23:44

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!