Best 5 Stockton Asparagus Fries Recipes

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In the realm of culinary delights, Stockton Asparagus Fries stand out as a symphony of flavors and textures, inviting food enthusiasts to embark on a tantalizing journey. These delectable treats are crafted from the finest Stockton asparagus, renowned for its exceptional sweetness and crispness. With three tempting variations to choose from – Classic, Parmesan, and Tempura – Stockton Asparagus Fries cater to diverse palates, promising an unforgettable gastronomic experience.

1. **Classic Stockton Asparagus Fries:**

This classic rendition celebrates the natural goodness of Stockton asparagus, coated in a light and crispy breading that enhances its inherent sweetness. Served with a tangy lemon-herb dipping sauce, these fries offer a perfect balance of flavors, sure to please traditionalists and adventurous eaters alike.

2. **Parmesan Stockton Asparagus Fries:**

For those who relish the richness of cheese, Parmesan Stockton Asparagus Fries are an irresistible choice. Generously coated in a Parmesan cheese breading, these fries deliver a delightful combination of savory and nutty flavors. Accompanied by a creamy marinara sauce, they make an indulgent appetizer or side dish.

3. **Tempura Stockton Asparagus Fries:**

Inspired by Japanese culinary traditions, Tempura Stockton Asparagus Fries offer a unique twist on this classic dish. Coated in a light and airy tempura batter, they are fried to perfection, resulting in a crispy exterior and a tender-crisp interior. Paired with a flavorful dipping sauce, these fries are sure to captivate your taste buds.

As you delve into this culinary adventure, prepare to be captivated by the symphony of flavors and textures that Stockton Asparagus Fries offer. Whether you prefer the classic simplicity of the original, the cheesy indulgence of the Parmesan variation, or the exotic flair of the Tempura style, these fries promise to elevate your next culinary gathering.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS FRIES WITH SOUR CREAM AND CHIVE DIP



Asparagus Fries with Sour Cream and Chive Dip image

I love these crispy asparagus spears as a greener alternative to french fries. They are great as an appetizer or served as a side with just about any entrée. Kids might not know the difference, and they're a great way to stealthily get some vegetables into anyone's diet.

Provided by Jet Tila

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon finely sliced chives
1 clove garlic, grated
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Canola oil, for frying
1 bunch large (thick) asparagus, trimmed
2 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons baking soda
1 cup club soda

Steps:

  • For the sour cream and chive dip: Whisk together the sour cream, mayonnaise, chives, garlic, lemon zest and juice and a pinch each of salt and pepper in a medium bowl. You can make this up to 2 days before as it gets better tasting with time.
  • For the asparagus tempura: Fill a 9- to 11-inch saucepan, large pot or large Dutch oven with about 4 inches of oil. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 350 to 360 degrees F. Set a wire rack inside a rimmed baking sheet.
  • Whisk the flour, cornstarch and baking soda together in a large bowl. Transfer half of the of the flour mixture to a second large bowl. Keep the club soda nearby, but don't make the batter until you're ready to fry.
  • Create an assembly line from left to right: the asparagus, one bowl of flour mixture for dredging and the second bowl of flour mixture that will become your tempura batter.
  • When you're ready to fry, stir the club soda into the second bowl of flour.
  • To fry, use your fingers to dip 2 to 3 asparagus spears into the dredging flour, shake off the excess, then dip in the batter. Lay or slide the coated asparagus into the hot oil and deep-fry until golden, about 3 minutes, turning it in the oil for even cooking. Lift the cooked asparagus with tongs or a spider and let excess oil drip back into the pan before transferring to the prepared wire rack. Skim the surface of the oil occasionally to keep it clean and to fish out stray crispy tempura bits.
  • Bring the oil back to 350 to 360 degrees F between batches. Stir the batter to keep it from separating, then repeat with the remaining asparagus. Serve the fries immediately with the dip.

DEEP-FRIED PARMESAN ASPARAGUS FRIES



Deep-Fried Parmesan Asparagus Fries image

Asparagus is too healthy for you, let's trash it up!

Provided by Brian Genest

Categories     Veggie Fries

Time 55m

Yield 6

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons ground paprika
2 tablespoons garlic powder
1 tablespoon baking powder
1 tablespoon salt
2 large eggs
1 cup buttermilk
2 cups Italian-seasoned bread crumbs
½ cup grated Parmesan cheese
1 bunch fresh asparagus, trimmed
1 cup peanut oil for frying, or as needed

Steps:

  • Mix together flour, paprika, garlic powder, baking powder, and salt in one bowl, eggs and buttermilk in another, and bread crumbs and Parmesan cheese in a third.
  • Coat each asparagus stalk in the flour blend, dunk into the egg mixture, then roll in the bread crumbs. Transfer to the refrigerator and let them rest for 30 minutes; this will help the breading stick during frying.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry asparagus in the hot oil, working in batches as needed, until breading is golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain excess grease. Serve hot.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 67.7 g, Cholesterol 69.5 mg, Fat 10.4 g, Fiber 5.1 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 2151.9 mg, Sugar 5.9 g

ASPARAGUS FRIES



Asparagus Fries image

Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon chili powder
1/2 teaspoon kosher salt
Zest of 1 lime
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
1 tablespoon seafood seasoning, such as Old Bay
Vegetable oil, for frying
1/2 cup mayonnaise
Zest and juice of 1 lemon
1 small clove garlic, grated
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 cup lager, chilled
1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
Kosher salt and freshly ground black pepper

Steps:

  • For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
  • For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
  • Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
  • Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
  • Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

ASPARAGUS FRIES & BACONNAISE



Asparagus fries & baconnaise image

Try these crunchy asparagus tips, coated in breadcrumbs and roasted to perfection. Serve with our smoky, creamy bacon mayonnaise for a spring starter

Provided by Barney Desmazery

Categories     Side dish, Starter

Time 55m

Number Of Ingredients 11

2 bunches of asparagus , you want about 20 spears in total
plain flour
3 eggs
50g parmesan , finely grated
50g panko breadcrumbs
4 tbsp olive oil
250g smoked streaky bacon
2 tbsp sunflower oil , plus extra to top up
1 egg , plus 1 egg yolk (from above)
1 tbsp mustard
1 tbsp cider vinegar

Steps:

  • Separate one of the three eggs for the asparagus. Put the white in a bowl with the remaining two eggs, beat with a fork and set aside until needed. Now, make the baconnaise. Chop the bacon as finely as possible. Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp. Sit a metal sieve over a jug and tip the bacon into the sieve - you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
  • Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture - first a drop at a time, then gradually quicker when it starts to come together. (You can also make this in a mini chopper, by blitzing the egg and mustard then slowly adding the oil with the blade running.) Once you have a thick mayonnaise, add the vinegar and chopped bacon, and season to taste. Can be made up to three days ahead and kept in the fridge.
  • For the asparagus, snap off or trim the woody ends (save for making stock or soup). Get out three shallow dishes and tip the flour into one, the reserved beaten eggs into another, and the parmesan and breadcrumbs into the third. Dip the asparagus in the flour, then the egg, then the cheesy breadcrumbs, and put on a plate. Can be prepared the day before, covered and kept in the fridge.
  • Heat oven to 220C/200C fan/ gas 7. Drizzle the oil over a baking tray (a sturdy Swiss roll tin is ideal) and heat in the oven. Once the oil is hot, carefully lay the asparagus spears in it, then turn them. Make sure they are in one layer, then roast for 20 mins, turning halfway through, until the crumbs have browned to a crisp coating. Leave until just cool enough to pick up, then serve with the baconnaise for dipping.

Nutrition Facts : Calories 801 calories, Fat 70 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium

FRIED ASPARAGUS



Fried Asparagus image

This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. -Lori Kimble, Montgomery, Alabama

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup cornstarch
1-1/4 teaspoons salt
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup beer or nonalcoholic beer
3 large egg whites
2-1/2 pounds fresh asparagus, trimmed
Oil for deep-fat frying
Ranch salad dressing

Steps:

  • In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Choose fresh, thick asparagus stalks for best results.
  • Trim the asparagus stalks by cutting off the woody ends.
  • Use a vegetable peeler to remove the tough outer layer of the asparagus stalks.
  • Cut the asparagus stalks into 3-4 inch pieces.
  • Toss the asparagus pieces with olive oil, salt, and pepper.
  • Spread the asparagus pieces in a single layer on a baking sheet.
  • Bake the asparagus fries at 425 degrees Fahrenheit for 15-20 minutes, or until they are tender and slightly browned.
  • Serve the asparagus fries immediately with your favorite dipping sauce.

Conclusion:

Asparagus fries are a delicious and healthy snack or side dish. They are easy to make and can be enjoyed by people of all ages. With their bright green color and slightly sweet flavor, asparagus fries are sure to be a hit at your next party or gathering.

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