Crispy Parmesan Asparagus
Rated 5.0 stars by 1 users
Servings
4
Prep Time
1 hour
Cook Time
20 minutes
This delicious and crispy Parmesan asparagus paired with a creamy Parmesan dipping sauce makes for a perfect appetizer or snack. Easy to make and packed with flavor, it’s sure to be a hit at your next gathering.
Ingredients
- 1 bunch of asparagus, trimmed
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup dry Italian breadcrumbs
- 2 tablespoons Shawhan Farms Parmesan Inspirations Roasted Garlic & Chile
- Kosher salt and freshly ground black pepper
- Canola oil for frying
- 3 tablespoons fat-free Greek yogurt
- 3 tablespoons light mayonnaise
- 1 tablespoon Shawhan Farms Parmesan Inspirations Roasted Garlic & Chile
- Pinch of kosher salt
- 10 grinds freshly ground black pepper
For the Asparagus
Dipping Sauce
Directions
Make the Dipping Sauce:
In a small bowl, mix the Greek yogurt, light mayonnaise, Shawhan Farms Parmesan Inspirations Seasoning, kosher salt, and black pepper.
Refrigerate until ready to use.
Set Up Your Breading Station
In a shallow bowl, whisk together the eggs, three tablespoons of water, a pinch of salt, and several grinds of black pepper.
In a separate bowl, combine the panko breadcrumbs, Italian breadcrumbs, Shawhan Farms Parmesan Seasoning, a large pinch of salt, and several grinds of black pepper.
Prep the Asparagus
Fill a cast iron skillet with enough canola oil to fill it just shy of halfway.
Heat the oil to 350°F (175°C).Add the chilled asparagus in batches and cook until golden brown, about 2-3 minutes per side.
Place the cooked asparagus on a paper towel-lined plate to drain and immediately sprinkle with salt.
Continue frying the remaining asparagus. To keep the cooked asparagus warm, place them on a rack set over a baking sheet in a 200°F (90°C) oven while you fry the rest.
Serve
Plate the crispy Parmesan asparagus and serve with the creamy Parmesan dipping sauce. Enjoy!
Recipe Note
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.