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Paula Deen’s Crispy Fried Asparagus: A Southern Delight

My grandmother, bless her heart, could fry just about anything. From green tomatoes to okra, her cast iron skillet was a magical portal to crispy, golden goodness. While asparagus wasn’t a common sight on her farm, I have no doubt she would have embraced this recipe with open arms. I can almost picture her, apron on, humming a hymn as she transformed humble asparagus spears into a delectable treat, ready to be devoured with a side of homemade tartar sauce and a sweet smile.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12-15
Dietary Type: Not specified

Ingredients

1 lb fresh asparagus
1 cup all-purpose flour
1 cup whole buttermilk
1 large egg
1 tablespoon hot sauce (such as Tabasco)
1 1/2 cups self-rising cornmeal mix
1 tablespoon Cajun seasoning
Peanut oil, for frying (enough to fill a Dutch oven to a depth of 2 inches)

Equipment Needed

Resealable plastic bag
Shallow dish
Whisk
Another shallow dish
Large Dutch oven or deep fryer
Paper towels

Instructions

Begin by preparing the asparagus. Snap off the tough ends of the asparagus spears. This part is fibrous and not very palatable. A good rule of thumb is to bend the asparagus near the base; it will naturally snap off at the point where it becomes too tough to eat.
Rinse the trimmed asparagus with water. It’s important to leave the asparagus damp, as this helps the flour adhere properly.
Place the all-purpose flour in a resealable plastic bag. Add the damp asparagus to the bag, seal it tightly, and shake well to coat the asparagus evenly with flour. This creates a dry base for the wet batter to cling to.
In a shallow dish, whisk together the buttermilk, egg, and hot sauce. The hot sauce adds a subtle kick and depth of flavor to the batter. Don’t worry, it won’t be overwhelmingly spicy!
In another shallow dish, combine the self-rising cornmeal mix and the Cajun seasoning. The Cajun seasoning brings a vibrant, savory note to the crispy coating. Ensure the two are well mixed for even distribution of flavor.
Now it’s time to coat the asparagus. Dip each floured asparagus spear into the buttermilk mixture, ensuring it’s fully submerged. Allow any excess batter to drip off.
Immediately after dipping in the buttermilk mixture, dredge the asparagus in the cornmeal mixture, pressing lightly to ensure it adheres well on all sides.
In a large Dutch oven, pour peanut oil to a depth of 2 inches. This ensures the asparagus is fully submerged during frying for even cooking and maximum crispness.
Heat the peanut oil over medium heat until it reaches a temperature of 365 degrees Fahrenheit. A deep-fry thermometer is your best friend here to ensure accuracy. If the oil is not hot enough, the asparagus will be greasy; if it’s too hot, the outside will burn before the inside cooks through.
Carefully fry the asparagus in batches, being careful not to overcrowd the Dutch oven. Overcrowding will lower the oil temperature and result in soggy asparagus. Fry for 4-5 minutes, or until the asparagus is golden brown and crispy.
Once fried, remove the asparagus from the oil using a slotted spoon or spider and place it on a plate lined with paper towels to drain off any excess oil.
Serve immediately with your favorite dipping sauce. Creole Mustard Sauce is a classic pairing, but ranch, aioli, or even a simple squeeze of lemon would be delicious.

Expert Tips & Tricks

Don’t skip the buttermilk: It adds a tanginess and tenderness that’s hard to replicate. If you absolutely have to substitute, try plain yogurt thinned with a little milk, but the flavor won’t be quite the same.
Control the heat: Maintaining a consistent oil temperature is crucial for perfectly fried asparagus. Use a thermometer and adjust the heat as needed.
Work in batches: Overcrowding the pan will lower the oil temperature, resulting in greasy asparagus. Fry in smaller batches for best results.
Double dip for extra crispiness: For an even thicker and crispier coating, repeat the dipping process – buttermilk mixture, then cornmeal mixture – before frying.
Season the oil: For an extra boost of flavor, add a pinch of Cajun seasoning or a clove of minced garlic to the peanut oil while it’s heating up. Be careful not to burn the garlic!

Serving & Storage Suggestions

Serve the fried asparagus immediately while it’s still hot and crispy. This dish is best enjoyed fresh.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they will lose their crispness. To reheat, spread the asparagus in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. Alternatively, you can reheat them in an air fryer for a few minutes to restore some of the crispness. Reheating in a microwave is not recommended, as it will make them soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	102.7 kcal	N/A
Calories from Fat	9 g	N/A
Total Fat	1.1 g	1%
Saturated Fat	0.2 g	1%
Cholesterol	17.6 mg	5%
Sodium	228 mg	9%
Total Carbohydrate	20.2 g	6%
Dietary Fiber	2.1 g	8%
Sugars	0.8 g	3%
Protein	3.7 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend and use a gluten-free cornmeal mix.
Spicy: Increase the amount of hot sauce or add a pinch of cayenne pepper to the cornmeal mixture for extra heat.
Vegetarian: This recipe is already vegetarian-friendly. To make it vegan, substitute the buttermilk with a plant-based alternative like almond or soy milk, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) in place of the chicken egg.
Seasoning Variations: Experiment with different seasoning blends in the cornmeal mixture. Try Italian seasoning, garlic powder, onion powder, or smoked paprika.

FAQs (Frequently Asked Questions)

Q: Can I use frozen asparagus for this recipe?

A: While fresh asparagus is ideal for the best texture and flavor, you can use frozen asparagus in a pinch. Be sure to thaw it completely and pat it dry before proceeding with the recipe to remove excess moisture.

Q: How do I know when the oil is hot enough?

A: The best way to ensure the peanut oil is at the correct temperature is to use a deep-fry thermometer. It should reach 365 degrees Fahrenheit before you start frying. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread turns golden brown in about 1 minute, the oil is ready.

Q: Can I bake the asparagus instead of frying it?

A: While this recipe is specifically for fried asparagus, you could try baking it for a healthier alternative. Coat the asparagus as directed, then place it on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy. Note that it won’t be quite as crispy as the fried version.

Q: What dipping sauces go well with fried asparagus?

A: Creole Mustard Sauce is a classic pairing, but ranch dressing, aioli, tartar sauce, honey mustard, or even a simple squeeze of lemon are all delicious options. Get creative and experiment with your favorite flavors!

Q: How long will leftover fried asparagus last?

A: Leftover fried asparagus will last for up to 2 days in the refrigerator. However, it will lose its crispness over time. Reheat it in the oven or air fryer for the best results.

Final Thoughts

So there you have it – Paula Deen’s crispy fried asparagus, a surprisingly delightful way to enjoy this often-overlooked vegetable. It’s a guaranteed crowd-pleaser, perfect as an appetizer, side dish, or even a snack. Don’t be afraid to get creative with the seasonings and dipping sauces to make it your own. I hope you give this recipe a try and share your feedback. And who knows, maybe you’ll even convert a few asparagus skeptics along the way!

Fried Asparagus – Paula Deen Recipe