Skill Level: Intermediate
Serves: 4
Nutrition (per serving): Serves 1 out of 12, 286 calories, 20g total fat, 3g saturated fat, 25g carbohydrates, 1g fiber, 1g sugar, 3g protein, 7mg cholesterol, 248mg sodium
Total Time: 40 min
Hands-On Time: 40 min
Transform crispy-coated asparagus spears into a vibrant, green twist on classic fries that steal the show! Perfect as a crowd-pleasing appetizer or playful side for any main dish, these irresistible bites might just convince kids (and adults) they're sneaking in extra veggies without missing a beat. Get ready to fry up some fun and watch them disappear.
Ingredients
Sour Cream and Chive Dip:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon chives, finely sliced
- 1 garlic clove, grated
- Zest of 1 lemon
- Juice from 1/2 lemon
- Kosher salt and freshly ground black pepper, to taste
Asparagus Tempura:
- Canola oil, for deep frying
- 1 bunch thick asparagus, trimmed
- 2 cups all-purpose flour
- 3/4 cup cornstarch
- 2 teaspoons baking soda
- 1 cup club soda
Instructions
- For the dip, add sour cream, mayo, chives, garlic, lemon zest, lemon juice, and a pinch of both salt and pepper into a medium mixing bowl. Whisk until well blended. This dip can be refrigerated up to 2 days in advance; the flavor improves as it chills.
- For the asparagus fries, start by pouring about 4 inches of canola oil into a heavy saucepan, Dutch oven, or deep pot (about 9 to 11 inches wide). Warm the oil over medium-high, watching with a frying thermometer until it reaches between 350°F and 360°F. Place a wire rack atop a rimmed baking tray for draining.
- In a large bowl, whisk together the flour, cornstarch, and baking soda. Divide this mixture, moving half into a second large bowl. Keep the club soda close, but don't add it to your flour until just before frying.
- Set up your dredging and batter station: starting with the asparagus, then the first bowl of flour for dredging, and a second with the portion that will become the batter.
- Right before you're set to fry, pour the club soda into the second bowl with flour, stirring to combine and create your tempura batter.
- To cook: Take 2 or 3 prepared asparagus spears at a time and coat them in the dredging flour, shaking off any extra. Next, dip them into the tempura batter. Immediately slide or gently lower the battered spears into the hot oil and fry until they turn a light golden color, about 3 minutes, turning occasionally for even crisping. Lift the asparagus with tongs or a spider strainer, letting any excess oil drip back, and then move them to the rack. Skim the oil periodically to remove any stray pieces of batter or crumbs.
- Return the oil temperature to 350°F-360°F between each round. If the batter starts to separate, simply stir before using again. Continue frying the remaining asparagus in batches. Serve the hot fries with the chive dip right away.
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