HOME > Chowhound > Home Cooking >
Apr 16, 2014 06:57 PM

Asparagus Assistance Please

Mom called and wants to make batter fried asparagus. Skinny asparagus is a bad idea. Thick asparagus brings fear that after a few minutes in the hot oil, it will still be way too crunchy. Blanching may not be a good idea as wet asparagus will not allow the batter to adhere. Since the veg dish is for Easter, she doesn't want to be hand drying each stalk.

Has anyone made this dish and can offer advice? She hates super crunchy asparagus.

  1. Click to Upload a photo (10 MB limit)
    1. A couple of days ahead: blanch. drain. dry on tea towel. Refrigerate between layers of paper towel.
      Day of: dredge with seasoned flour (in large plastic bag) and then in batter. Deep fry.
      Or, use shake and bake... and bake them.

      1 Reply
      1. Medium thick asparagus, peel the stems, dust with cornstarch, dunk in batter, fry. AKA tempura

        1. Double-fry.

          Fry/blanch in oil the asparagus without batter first.

          Then batter up, and fry again.

          2 Replies
          1. re: ipsedixit

            Won't work -- oil from the first fry will shed the batter

            1. re: melpy

              Tempura batter will overwhelm them. They are just too skinny.

              1. re: jayd

                I've made fritto misto with them and it's no problem.