Best French Breaded Asparagus Recipes

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ASPARAGUS FRIES



Asparagus Fries image

Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon chili powder
1/2 teaspoon kosher salt
Zest of 1 lime
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
1 tablespoon seafood seasoning, such as Old Bay
Vegetable oil, for frying
1/2 cup mayonnaise
Zest and juice of 1 lemon
1 small clove garlic, grated
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 cup lager, chilled
1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
Kosher salt and freshly ground black pepper

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.

FRENCH BREADED ASPARAGUS



French Breaded Asparagus image

This was so good I couldn't resit posting it. It was on a little ticket attached to the asparagus I bought, grown in Mexico. Quite different and quite delicious!! I tweeked it to suit our tastes. (One hour chill time not included in cook time)

Provided by Derf2440

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus, snap tough ends off
1 tablespoon cold water
1 egg
1/2 cup fine dry breadcrumb
1/4 cup parmesan cheese
1 teaspoon salt
1 teaspoon paprika
3 tablespoons oil

Steps:

  • Beat egg and mix with cold water.
  • Mix crumbs, salt, cheese and paprika together.
  • Dip asparagus in egg mixture then in crumb mixture, then in egg mixture again.
  • Chill one hour.
  • Heat oil in frypan,'til very hot but not smoking.
  • Add breaded asparagus, fry, turning frequently until golden brown.
  • Should be fried quickly, so the outside is browned but the asparagus is still crisp.

Nutrition Facts : Calories 213.1, Fat 14.2, SaturatedFat 3, Cholesterol 58.4, Sodium 795.8, Carbohydrate 14.8, Fiber 3.2, Sugar 3.2, Protein 8.4

BREADED ASPARAGUS



Breaded Asparagus image

Use as a side dish or appetizer. This recipe comes from the The Joanne & Rick Pitino Wildcat Cookbook. This was printed while Rick was at the University of Kentucky.

Provided by Jacqueline in KY

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb asparagus
1 beaten egg
1/2 cup flour
1 cup seasoned bread crumbs
2 tablespoons oil

Steps:

  • Steam asparagus, if fresh, can use whole canned asparagus in this recipe also.
  • Dip in flour, then egg, then breadcrumbs.
  • Heat the 2 Tablespoons of oil in skillet and brown asparagus, turning gently.
  • When golden, remove and serve.
  • Note: The recipe says that Cauliflower can be done the same way, but I admit I have never tried it.

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS



Asparagus and Mozzarella Stuffed Chicken Breasts image

This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.

Provided by Madenish

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
½ cup shredded mozzarella cheese, divided
¼ cup Italian seasoned bread crumbs

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
  • Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
  • Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g

ASPARAGUS BRUSCHETTA



Asparagus Bruschetta image

For a light bite, Elaine Sweet created these pretty appetizers. "I really like asparagus, so I'm always trying it in different things," says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

3 cups water
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices French bread baguette (1/2 inch thick), toasted
1/2 cup crumbled blue cheese

Steps:

  • In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime zest, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted bread. Sprinkle with blue cheese.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 237mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

  • Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
  • Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
  • Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

ASPARAGUS WITH BREADCRUMBS AND PARMESAN



Asparagus with Breadcrumbs and Parmesan image

Celebrate springtime with this easy vegetable side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

4 slices rustic white bread (3 ounces), crusts removed, torn into large pieces
3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan
Coarse salt and ground pepper
2 large bunches asparagus (about 1 pound each), ends trimmed, stalks peeled
1/2 lemon

Steps:

  • Preheat oven to 425 degrees. In a food processor, process bread until coarse crumbs form. Transfer breadcrumbs to a small bowl. Drizzle with 2 tablespoons oil. Add Parmesan, season with salt and pepper, and stir with a fork to combine.
  • Arrange asparagus in a 9-by-13-inch baking dish. Drizzle with 1 tablespoon oil and season with salt and pepper. Top with breadcrumb mixture and bake until breadcrumbs are golden brown and asparagus is tender, 20 minutes. Squeeze lemon juice over asparagus just before serving.

Nutrition Facts : Calories 128 g, Fat 7 g, Fiber 2 g, Protein 4 g

ASPARAGUS AND HAM STRATA



Asparagus and Ham Strata image

For a quick and easy make-ahead breakfast, do the prep work the night before. Next morning, just pop it in the oven. This casserole version of quiche is so hearty and delicious. -Alla Gray, St. Thomas, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

5 large eggs
2 cups whole milk
1/2 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
4 cups cubed Italian or French bread (about 6 ounces)
1-1/4 cups shredded Monterey Jack cheese, divided
1 cup cubed deli ham (1/2 inch)
1 cup cut fresh asparagus (1-inch pieces)

Steps:

  • In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 320 calories, Fat 18g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 839mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.

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