Mike's Fried Asparagus Spears. Great recipe for Mike's Fried Asparagus Spears. Try a thicker batter [less fluid] if you'd like to have these spears stand upright on their own. I choose to leave the recipe the way it was originally served to me.
Place the asparagus spears in the skillet. Crafted by chef Mike Midgley (Midgley's Public House, Stockton), these fried asparagus spears are just "too easy," he says. This simple recipe was inspired by deep-fried. You can have Mike's Fried Asparagus Spears using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Mike's Fried Asparagus Spears
- Prepare of Deep Fried Asparagus.
- It’s 1 lb of Fresh Asparagus [or, one large bunch].
- You need 1 box of Louisiana Fry Batter [your brand choice + beer or water to thin].
- You need 1 quart of High Heat Deep Fry Oil.
- It’s of Sea Salt.
- It’s of Dip.
- You need 2 packages of Hidden Valley Ranch Dip [+ sour cream as per manufactures directions].
- It’s 1/2 tbsp of Dried Chives [+ reserves to garnish].
- Prepare 1 of Milk [to thin – if desired].
First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
Mike's Fried Asparagus Spears step by step
- ° Mix your dip as per manufactures directions with sour cream, add dried chives and refrigerate. ° Know that this specific dip is fairly salty. It's meant to prompt additional alcohol consumption. Go with regular Ranch Dressing if you'd prefer..
- Chop the woody ends from your asparagus. About 1 1/2" to 2" from the base as pictured below..
- Clean asparagus under cold running water..
- Completely dry your asparagus on a clean towel or paper towels..
- ° Mix your batter to your desired consistency. I like mine a bit thicker to add to the salty crunch of this delicious hot bar food appetizer. ° Place asparagus in batter. Coat well..
- ° Heat oil on stove to high then turn to medium high heat. ° Place a few pieces of asparagus in heated oil one by one. If not, they'll stick to each other. ° Don't overload your pan. You'll cool the oil off too quickly causing soggy, oily asparagus spears. ° Don't worry about any large coating clumps. You'll want those!.
- ° Drain fried asparagus on a clean towel or paper towels. ° Sprinkle a small amount of sea salt over the tops. ° Serve hot..
- These fried asparagus spears were originally served to me loosely wrapped in newspaper in a tall pilsner glass. The dip was served to the side. But, serve these babies any way you'd like! Or, with what dips you'd prefer. Enjoy!.
Heat oil in a large skillet over medium heat. Cook garlic and shallots for five minutes or until tender but not translucent. Or you can use a paper plate for easy cleanup. Asparagus are coated in biscuit mix and deep-fried for a fancy appetizer. Serve alongside Ranch dressing for dipping.