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Asparagus Assistance Please

j
jayd Apr 16, 2014 06:57 PM

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.

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  1. i
    Idyllwild RE: jayd Apr 16, 2014 07:03 PM

    Green beans,

    1. KarenDW RE: jayd Apr 16, 2014 07:07 PM

      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. re: KarenDW
        enbell RE: KarenDW Apr 16, 2014 09:01 PM

        blanching is a must

      2. r
        rjbh20 RE: jayd Apr 16, 2014 07:08 PM

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

        1. ipsedixit RE: jayd Apr 16, 2014 07:09 PM

          Double-fry.

          Fry/blanch in oil the asparagus without batter first.

          Then batter up, and fry again.

          2 Replies
          1. re: ipsedixit
            r
            rjbh20 RE: ipsedixit Apr 16, 2014 07:28 PM

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

            1. re: rjbh20
              ipsedixit RE: rjbh20 Apr 16, 2014 07:35 PM

              Not if you pat dry and cool.

          2. melpy RE: jayd Apr 16, 2014 07:10 PM

            Why is skinny a bad idea?

            2 Replies
            1. re: melpy
              j
              jayd RE: melpy Apr 16, 2014 09:04 PM

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

              1. re: jayd
                ChrisOfStumptown RE: jayd Apr 16, 2014 09:23 PM

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

            2. v
              valerie RE: jayd Apr 16, 2014 08:23 PM

              I haven't made these but just came across this recipe. Maybe baked would work.

              http://bitebymichelle.com/2014/03/26/...

              1. r
                ricepad RE: jayd Apr 16, 2014 08:59 PM

                At the Asparagus Festival in Stockton, they fry asparagus by the truckload (not all at once, of course!), and it couldn't be simpler. They just dump a bunch into the batter, then dump them by the handful into the fryers. They use medium thick spears, maybe 1/2 to 5/8 of an inch thick. They always come out great…neither over- nor undercooked.

                1. j
                  jayd RE: jayd Apr 16, 2014 09:08 PM

                  Thanks everyone for the speedy reply - much appreciated.

                  1. k
                    kseiverd RE: jayd Apr 17, 2014 11:41 AM

                    Have done asparagus in dredge or seasoned flour, then egg, then bread crumbs before shallow frying... YUMMY! I do like thicker spears for this and blanch MAYBE a minute to slightly pre-cook. After blanching, I always make sure they're DRY before proceeding.

                    Same thing works for green beans. A nice bowl of real Hollandaise for dipping is heaven with either veggie.

                    1. ttoommyy RE: jayd Apr 17, 2014 12:57 PM

                      "Blanching may not be a good idea as wet asparagus will not allow the batter to adhere."

                      Why would you even attempt to batter when they are still wet? As others have said here, make sure they are cooled and then dried. Proceed with battering and frying.

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