Fried asparagus

    40 min

    These quick and easy fried asparagus spears make a delicious starter served with a spicy dip for an added kick.

    3 people made this

    Serves: 4 

    • 12 asparagus spears
    • 60g plain flour
    • 2 eggs, beaten
    • 100g fresh breadcrumbs
    • 120ml vegetable oil for frying, or as needed
    • 235ml mayonnaise
    • 2 green chilli peppers, finely sliced
    • 15 dashes hot pepper sauce (such as Tabasco®), or to taste

    Prep:20min  ›  Cook:5min  ›  Extra time:15min  ›  Ready in:40min 

    1. Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
    2. Dip asparagus in beaten egg.
    3. Roll and coat asparagus in a layer of breadcrumbs.
    4. Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
    5. Stir mayonnaise, green chillies and hot pepper sauce together in a small bowl to make the dipping sauce.
    6. Heat vegetable oil in a fry pan over medium heat.
    7. Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.

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    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    These were great! Very simple to prepare and very tasty...I did not make the dipping sauce, but plan to next time. Hubby and the little guy loved these too. I did season my egg w/ garlic powder and seasoned salt and used seasoned breadcrumbs, which made these very flavorful. These cooked up in a flash and were gone just as quick. Oh, BTW, I got more than 12 out of this recipe...more like 25 or so (just a heads up)... Will be making these again! Thanks for sharing.  -  10 Apr 2012  (Review from Allrecipes US | Canada)


    So good!! I also used seasoned bread crumbs and i added garlic powder to the flour  -  13 Apr 2012  (Review from Allrecipes US | Canada)


    Very nice twist on asparagus.I did make two substitutions though.I used Panko bread crumbs and for the sauce I used 2tbls. Sriracha Hot Chili Sauce instead of green chilis.It was awesome!  -  30 May 2012  (Review from Allrecipes US | Canada)