Mom's Fried Asparagus

My mother used to make these asparagus "cutlets" as we used to call them. I love them because you can fry them about 1/2 hour before you need to get them on the table if necessary. They taste good, hot, warm, and I even like them cold if they are leftover.

My son David tells me I am the only one who could take a vegetable and make it unhealthy by frying it, but these are delicious and a nice change as a side dish.

Fried Asparagus
Katherine Avella

1 bunch of asparagus (try to get thinner ones)
½ - ¾ cup all purpose flour or Wondra® (add more if necessary)
2-3 eggs
½ teaspoon salt
⅛ teaspoon pepper
1 1/2 teaspoons parsley
1/2-1/4 cup grating cheese
3/4 - 1 cup plain breadcrumbs (or Panko crumbs) or more
Vegetable oil for frying

Bring a medium saucepan with lightly salted water to a boil. Prepare an ice bath (place several cubes with cold water in a bowl). Place the asparagus into the boiling water for 2 to 4 minutes depending on the thickness of the stalks (they should just be pliable but not fully cooked). Remove immediately to the ice bath; when cool, remove to a dish and set aside. Or, you can cook them in the steaming bags for 2 minutes and 30 seconds. In a small dish (square if possible) beat the eggs, salt, pepper, parsley, and grating cheese together. On your counter or work surface, lay out two paper dishes or wax paper sheets and place the bowl with the egg mixture between them. Fill the first dish with flour and the second with breadcrumbs. Dip the cooled asparagus into the flour, then the egg mixture and finally into the plain breadcrumbs. Layer the breaded asparagus on a platter lined with waxed paper, and place waxed paper between the layers of asparagus. Heat a large frying pan with about 1-inch of oil in it. When the oil is hot, fry the asparagus until golden brown. Drain on paper towels. Place on a serving platter. Serve immediately, or you can serve them at room temperature as well. Serves 4-6

What you will need for the recipe:


Fried Asparagus

1 bunch of asparagus (try to get thinner ones)
½ - ¾ cup all purpose flour or Wondra® (add more if necessary)
2-3 eggs
½ teaspoon salt
⅛ teaspoon pepper
1 1/2 teaspoons parsley
1/2-1/4 cup grating cheese
3/4 - 1 cup plain breadcrumbs (or Panko crumbs) or more
Vegetable oil for frying

Cut off the ends of the asparagus, rinse if necessary


I cooked them in the steaming bags today for 2 minutes and 30 seconds.
(The bags suggest how many asparagus to put in each; I used two bags)
I recommend that you cook them less time than the bags suggest or
they will be too mushy.

Place the asparagus in the steaming bags
and place in the microwave for about 2 minutes and
30 seconds. Then place them in an ice bath, or
you can let them cool naturally, as shown farther down
in the post.



Place the flour in a paper dish
or on waxed paper


Place the breadcrumbs in another dish


In a small dish (square if possible, easier for the shape
but not necessary ) beat the eggs,

grating cheese

parsley,

salt,

pepper,

and beat together

until well blended

Carefully open the steaming bags
and let the asparagus cool

Place a sheet of waxed paper on a dish


cut 2-3 extra pieces while your hands are clean for
the layers as you need them

Dip the cooled asparagus into the flour,

then the egg mixture and

finally into the plain breadcrumbs

Roll in the breadcrumbs

Layer the breaded asparagus on a platter
lined with waxed paper,

Repeat with the rest of the asparagus
You can do them several at a time



continue to place on the waxed paper

placing waxed paper between the layers of asparagus



Prepare a large frying pan

by putting about 1-inch of oil in it

Heat the oil - test to see if it is hot enough by dropping a little
of the bread crumb into the oil

When it bubbles, the oil is hot,

fry the asparagus until golden brown, turning once
They will brown quickly - if you have tongs use tongs to turn
and remove from the oil

Drain on paper towels

Place on a serving platter.
Serve immediately (that's the best way,
but they can sit for about 1/2 hour)