Best Asparagus Fries With Smoky Chipotle Mayonnaise Dipping Sauce Recipes

CHICKPEA FRIES WITH CHIPOTLE MAYONNAISE

Steps:

• Oil a 12 by-8-inch baking pan and place a sheet of wax paper or parchment paper on the bottom.
• Put the water, salt, pepper and olive oil in a saucepan, and bring to a simmer over medium heat. Gradually pour in the chickpea flour while whisking, once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick.
• Immediately scoop the mixture into the prepared pan and smooth out with a small spatula. Lay another piece of wax or parchment paper on top and smooth with your hands to create a thin, even layer. Refrigerate until cool, about 30 minutes.
• Meanwhile, whisk all the mayonnaise ingredients together. Refrigerate until ready to serve.
• When chickpea mixture is set and cool, trim the edges and turn onto a cutting board. Cut lengthwise down the middle, then cut each piece into fries measuring about 4-by-1/2-inches, or cut into triangles or rounds with a cutter.
• Heat about 2-inches of oil in a deep, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degree F. Line a large plate with paper towels.
• Working in batches, carefully slip the chickpea fries into the oil, and fry until crisp and golden brown, about 4 to 5 minutes per batch. Remove with a slotted spoon to the prepared plate. Serve the chickpea fries warm with the chipotle mayonnaise.

ASPARAGUS FRIES WITH SOUR CREAM AND CHIVE DIP

Steps:

• For the sour cream and chive dip: Whisk together the sour cream, mayonnaise, chives, garlic, lemon zest and juice and a pinch each of salt and pepper in a medium bowl. You can make this up to 2 days before as it gets better tasting with time.
• For the asparagus tempura: Fill a 9- to 11-inch saucepan, large pot or large Dutch oven with about 4 inches of oil. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 350 to 360 degrees F. Set a wire rack inside a rimmed baking sheet.
• Whisk the flour, cornstarch and baking soda together in a large bowl. Transfer half of the of the flour mixture to a second large bowl. Keep the club soda nearby, but don't make the batter until you're ready to fry.
• Create an assembly line from left to right: the asparagus, one bowl of flour mixture for dredging and the second bowl of flour mixture that will become your tempura batter.
• When you're ready to fry, stir the club soda into the second bowl of flour.
• To fry, use your fingers to dip 2 to 3 asparagus spears into the dredging flour, shake off the excess, then dip in the batter. Lay or slide the coated asparagus into the hot oil and deep-fry until golden, about 3 minutes, turning it in the oil for even cooking. Lift the cooked asparagus with tongs or a spider and let excess oil drip back into the pan before transferring to the prepared wire rack. Skim the surface of the oil occasionally to keep it clean and to fish out stray crispy tempura bits.
• Bring the oil back to 350 to 360 degrees F between batches. Stir the batter to keep it from separating, then repeat with the remaining asparagus. Serve the fries immediately with the dip.

ASPARAGUS FRIES WITH GARLIC AIOLI

Steps:

• In a small bowl, add the flaxseed meal and water and with a spoon, stir until combined. Let it sit until thickened, about 3-5 minutes. In the meantime, combine the aioli ingredients in a small bowl. Set aside.
• Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
• On a flat plate, combine the panko breadcrumbs, salt, and pepper.
• Dip each asparagus spear in the vegan egg mixture until thoroughly coated, then dip in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing spears about 1 inch apart on baking sheet.
• Bake for 15 minutes. To finish the fries, set the broiler to high and broil the asparagus for 2-3 minutes, turning once on each side until golden brown and crispy. Remove asparagus fries from oven and serve immediately with the prepared garlic aioli.

SWEET POTATO FRIES WITH CHIPOTLE MAYONNAISE (YAM FRIES)

Steps:

• Preheat oven to 425°.
• Mix together seasoning. In a bowl combine 1 Tbsp oil and 2 tsp seasoning per sweet potato. Toss and place on greased baking pans. Making sure that potatoes are spread out in pan. Bake for 30-40 minutes turning every 10 minutes.
• Serve with chipotle mayonnaise to prepare mayonnaise combine mayonnaise,* chipotle pepper, 1 tbsp adobe sauce and 2 drops Tabasco sauce. (*I use Chipotle peppers in a can that are in the adobe sauce already, found usually in Mexican food aisles of the supermarket).
• *Save remaining seasoning mixture in ziploc bag for next time.

ASPARAGUS FRIES

Steps:

• Preheat the oven to 200C/390°F.
• Snap the top off of the asparagus spears.
• Crack the egg into a bowl then whisk.
• Coat the asparagus in egg, then the ground almonds and place on a baking tray covered in parchment paper.
• Sprinkle the mixed herbs and ground garlic on top then squeeze the lemon juice over them.
• Bake for 25-30 minutes turning half way through.

ASPARAGUS FRIES

Steps:

• For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
• For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
• Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
• Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
• Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

PICKLED CHIPOTLE ASPARAGUS

Steps:

• In a 3 to 4 quart pan over high heat, bring 71/4 cups water, distilled vinegar, wine vinegar, salt, and picling spice to a boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
• Put water in boiling water canner. It should be 2/3 full if using pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover pan and, and bring water to a boil over high heat temperature should be 180-185 degrees.
• Nest lids in bands, place in a quart pan, cover with water. Set over high heat and bring wter to 180 degrees (do NOT boil) Remove from heat and cover pan.
• Rinse all vegetables well. Snap off and discard tough ends of asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water to a boil. Ad half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat with remain carrots. Drain vegetables. Trim Asparagus to 6 inch spears reserving ends.
• Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.
• Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch head space. Wipe jar rims and outer threads with a clean, damp cloth.
• With tongs lift bands and seals from hot water. Center on Jars and using a hot pad, screw bands on firmly, but don't force.
• Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch. Cover canner, return water to a boil 180 - 185 degrees and process for 20 minutes.
• Remove from canner with tongs, onto counter with towel, tighten bands. Let jars cool completely at room temperature. Remove bands, Wipe jars and lids with clean damp cloth, label jars, store in a cool, dark place for up to 2 years.
• Once opened chill, will last opened in refrigerater for up to 2 months.
• Yields 5 quarts spears and 1 quart nuggets of asparagus ends.
• HINT: Do Not put fingers or dirty utensils into pickles -- always use clean utensil, and pickles will not mold or cloud.

MAYA'S SUPER YUMMY SECRET SAUCE.

Steps:

• whisk first 4 ingredients together.
• add a little of the hot sauce.
• taste.
• add more hot sauce if needed -- if its too hot add a little more miracle whip.