I go to a local restaurant here in Southern California called Prego. They serve the greatest fried asparagus and I have them every time I dine there. This is my take on that appetizer. Mine came out a bit more rustic (some of the crumbs fell off) but they are just as delicious. My Crispy Parmesan Asparagus with Parmesan Dipping Sauce uses one of my new favorite seasonings by Shawhan Farms, Parmesan Inspirations with Roasted Garlic and Chile. Be sure to check out my other recipes using this same seasoning – so good! Roasted Garlic and Parmesan Bread and Turkey Parmesan Stuffed Meatballs.
This recipe is slightly different in that I didn’t roll the asparagus in flour first. The vegetable is dry and the flour had nothing to stick to, so I went with a double dip on the egg wash and breadcrumbs. So yummy.
They are easy to make but I do allow them to set up in the fridge to help the breadcrumbs adhere when frying. The dip is a simple combo of light mayo and fat-free Greek yogurt and that amazing spice. As always, feel free to use full-fat products and/or substitute sour cream for the yogurt.
To start off, make the dip by mixing the dip ingredients in a bowl. Cover and keep in the refrigerator until ready to serve. BTW, this makes a pretty good sandwich spread and/or dip for raw veggies too.
Set up your breading station next (just two stations). Eggs and water, salt and pepper in one shallow bowl. Mix well. Then, panko, breadcrumbs, the Parmesan seasoning and salt and pepper in a second bowl. Mix to combine.
Prep your asparagus. Cut off the tough ends and using a vegetable peeler, peel the bottom of each asparagus if they are thick. The stalk can be woodsy and chewy. If they are thin asparagus, you don’t need to peel. A quick note: You could do this same breading on mushrooms and se the same dip too. Actually, any veggie would work here, so go wild!
Bread each asparagus by dipping them into the egg mixture, then into the breadcrumbs and back into the egg and then breadcrumb mixture a second time to get a good coating. Press crumbs on if needed and gently place on a large plate. Proceed with all the vegetables. Place the plate in the fridge to let the asparagus set up. I let them chill for about 1/2 hour.
Preheat your oven to 200 degrees F.
Next, heat oil in a cast iron skillet. Fill about half way and get the temperature to 350 degrees F. Watch the oil and keep them temperature at a steady 350 degrees F. while frying and reheat in between batches. Use a thermometer (the best investment you’ll every make in the kitchen) to monitor the temperature. Add several asparagus to the oil and fry until golden (a couple of minutes.) Place on a paper towel lines plate to drain and immediately sprinkle with salt. I then put them on a rack set over a baking sheet and put it in a 200 degree F. oven to keep warm while I fry the rest.
When you are ready, plate the asparagus with a small bowl of the dipping sauce and watch them disappear. Like the recipe, leave a comment below.
Looking for other vegetable inspired appetizers? Check out some of these:
Corn Cakes with Pineapple and Basil Salsa
Elote Corn Ribs Recipe (Riblets)
Crispy Parmesan Asparagus with Parmesan Dipping Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Bunch of Asparagus, trimmed
- 2 Eggs
- 1 Cup Panko
- 1 Cup Dry Italian breadcrumbs
- 2 Tbsp. Shawhan Farms Parmesan Inspirations Roasted Garlic & Chile
- Kosher Salt & Freshly ground black pepper
- Canola oil
DIPPING SAUCE
- 3 Tbsp. Fat-free Greek yogurt
- 3 Tbsp. Light Mayonnaise
- 1 Tbsp. Shawhan Farms Parmesan Inspirations Roasted Garlic & Chile
- Pinch of kosher salt
- 10 Grinds freshly ground black pepper
Instructions
- Make the dipping sauce first. Mix the mayo, yogurt, parmesan seasoning, salt and pepper in a small bowl. Refrigerate until ready to use.
- Set up your breading station. Add two eggs and three tablespoons of water, a pinch of salt and several grinds of black pepper to a shallow bowl. Whisk to combine. In a separate bowl, combine the panko, Italian breadcrumbs, the Parmesan seasoning, a large pinch of salt and several grinds of black pepper.
- Prep your asparagus by cutting off the tough ends. If the asparagus are very thick, peel the bottom half of each asparagus stem with a vegetable peeler.
- Start breading your asparagus. Dip in the egg and let the excess fall off. Then, roll it in the breadcrumbs. Dip it a second time in the egg mixture and then again in the breadcrumbs. Press the breadcrumbs onto the asparagus and place it on a plate. Continue until all the asparagus are breaded. Place the plate in the fridge for about a half hour to help the breading set.
- Fill a cast iron skillet with enough canola oil to fill it just shy of half full. Heat to 350 degrees F. Add the chilled asparagus in batches and cook until golden brown. Place the cooked asparagus on a paper towel lined plate to drain. Immediately sprinkle with salt. Continue until all the asparagus are cooked. You can keep the cooked asparagus on a rack set over a baking sheet in a 200-degree F. oven while you cook the remaining batches. Plate and serve with the dipping sauce. Enjoy.
