Feast Your Eyes!'s Note:
Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.
My Private Note
Units: US | Metric
- 24 -30 fresh asparagus spears, washed and trimmed
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- 2/3 cup dry white wine
- 1 tablespoon lemon zest
- 1 teaspoon onion powder
- 1/2 teaspoon celery salt
- kosher salt, to taste
- fresh ground black pepper, to taste
- cayenne pepper, to taste
- corn or vegetable oil
HERB DIPPING SAUCE
- 2 -3 tablespoons chopped herbs (chervil, tarragon, parsley and chives)
- 1/2 cup good quality mayonnaise
LEMON DIPPING SAUCE
- 1After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
- 2Place oven rack in the middle position; preheat oven to 200°F
- 3In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
- 4For the dipping sauces:.
- 5HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
- 6LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
- 7Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
- 8Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
- 9Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
- 10Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
- 11Serve warm with one or both of the dipping sauces.
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Nutritional Facts for Batter Fried Asparagus With Herb or Lemon Dipping Sauces
Serving Size: 1 (88 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 208.6
- Calories from Fat 96
- Total Fat 10.6 g
- Saturated Fat 1.6 g
- Cholesterol 34.0 mg
- Sodium 225.4 mg
- Total Carbohydrate 21.8 g
- Dietary Fiber 1.4 g
- Sugars 2.9 g
- Protein 3.8 g
The following items or measurements are not included: