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)

K.I.S.S.

"Only Irish Coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, fat." - Alex Levine


In the military the acronym K.I.S.S. stands for keep it simple stupid. On our blog let's make that a little nicer and say keep it simple but scrumptious...

The other night when I finally got to make the steak dinner I had planned for a few days, I just wanted some easy side dishes. I quickly threw together some peas and mushrooms and it was wonderful with the steak and the tortellini alfredo. The simplicity of the peas easily balanced the richness of the tortellini.

If you every need a quick vegetable to serve with dinner, you may want to try this. It's probably not much different from what you already do, but the hint of mint, really releases the flavor of the peas. Besides, today is St. Patrick's Day so GREEN peas it is!

PEAS WITH MUSHROOMS AND ONIONS
Elise Feiner

2 cans LeSueur® baby peas, leave the liquid
1 jar or can of mushrooms, sliced and drained
1 small onion, peeled and diced
2 tablespoons oil
Garlic salt to taste (optional)
⅛ teaspoon black pepper
Salt to taste
Dried Mint about 1 tablespoon

In a medium saucepan, heat the oil. Add the onions and sauté until golden in color and translucent. Add the peas, mushrooms, salt, black pepper, and garlic salt if you are using it. Crumble in the fresh mint. Bring to a boil, reduce heat, and simmer for a minute or two and serve immediately.

What you need for the recipe:

and garlic salt if you are using it

PEAS WITH MUSHROOMS AND ONIONS

Elise Feiner


2 cans LeSueur® baby peas, leave the liquid
1 jar or can of mushrooms, sliced and drained
1 small onion, peeled and diced
2 tablespoons oil
Garlic salt to taste (optional)
⅛ teaspoon black pepper
Salt to taste
Dried Mint about 1 tablespoon

Peel the onion


cut in thin slices (you can leave the onion whole)


turn 90 degrees


cut in thin slices again
slice down to dice


Set aside


Open the mushrooms and


Drain the liquid

In a medium saucepan, place the oil


Just enough to cover the bottom and heat


Add the onions


and sauté until
golden in color and translucent


Add the peas, (don't drain the peas)


mushrooms,



salt,
(I add just a tiny bit, because I like
to add a little garlic salt for flavor too)


black pepper,


Crumble in the fresh mint
(please note, if you are not a fan of
mint, don't use it)




and garlic salt if you are using it.



Bring to a boil,
reduce heat, and simmer for a minute or two


Place in a serving dish and serve immediately.