Best Asparagus Sticks Recipes

FRIED ASPARAGUS STICKS

Steps:

• Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
• Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl.
• Pour flour into a separate wide bowl.
• Place a paper towel-lined plate near the stove top.
• Dip 1/3 of asparagus in buttermilk mixture.
• Transfer asparagus to flour and coat thoroughly.
• Repeat with a second layer of buttermilk mixture and flour.
• Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate.
• Repeat the battering and frying process until all the sticks are cooked. Serve immediately.

BREADED ASPARAGUS STICKS SIDE DISH

Steps:

• Cook the asparagus in a small amount of water until crisp-tender. Drain well. Combine 1-1/2 cups cheese and the bread crumbs on a plate. , In a shallow bowl, stir together eggs, salt and pepper sauce. Dip each asparagus spear in egg mixture and roll in crumbs to coat well. Chill 20 minutes. , In a skillet, heat butter and oil on medium-high. Brown the spears in a single layer, turning carefully. Remove and keep warm while browning remaining spears. Serve with additional cheese if desired.

CRISPY PARMESAN ASPARAGUS STICKS

Steps:

• Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray. Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won't stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack. Bake at 425 for 15 minutes, or until golden brown and crispy.

FRIED ASPARAGUS STICKS

Steps:

• Heat 1-inch vegetable oil in a deep-sided skillet over medium heat. Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl. Pour flour into a separate wide bowl. Place a paper towel-lined plate near the stove top. Dip 1/3 of asparagus in buttermilk mixture. Transfer asparagus to flour and coat thoroughly. Repeat with a second layer of buttermilk mixture and flour. Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate. Repeat the battering and frying process until all the sticks are cooked. Serve immediately.

CRISPY PARMESAN ASPARAGUS STICKS

Steps:

• Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.
• Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won't stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack.
• Bake at 425 for 15 minutes, or until golden brown and crispy

ASPARAGUS STICKS RECIPE - (4.3/5)

Steps:

• Place the flour, eggs and sesame seeds in separate shallow bowls at least 5-inches in diameter. Wrap each spear of asparagus with pancetta, leaving the tip exposed. Heat the oil in medium straight-sided skillet over medium heat until it register 350 degrees F. on a deep fry or candy thermometer. Dredge the wrapped asparagus spears in flour, shaking off the excess. Carefully roll the pancetta-wrapped section in the egg; coat that section with sesame seeds. Fry in the hot oil until golden brown, about 3 minutes. Drain on a paper towel lined plate. Season with salt. Thread the spears from their bottoms lengthwise onto bamboo skewers (optional). Serve warm or at room temperature.