Fried Asparagus With Caesar Dressing
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2egg yolks
- 1small clove garlic, grated or finely minced
- 2teaspoons red-wine vinegar
- 1teaspoon freshly ground black pepper, plus more to taste
- 12anchovy fillets, minced
- 1teaspoon fish sauce (nam pla), optional
- A few dashes Tabasco
- 1cup olive oil
- Lemon juice to taste, plus lemon wedges for serving
- Oil for shallow frying
- 2eggs
- 2tablespoons cream
- Salt
- 16fat asparagus stalks, trimmed and cut in half lengthwise
- 4scallions, trimmed and cut in half lengthwise
- Flour for dredging
- Bread crumbs for dredging
- Shaved Parmesan for garnish
Nutritional analysis per serving (4 servings)
310 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 9 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the egg yolks, garlic, vinegar, pepper, anchovies, fish sauce (if using) and Tabasco in a bowl. Gradually whisk in the olive oil, a little at a time, until the mixture emulsifies and thickens. Add lemon juice to taste and water to thin to a creamy consistency.
- Step 2
Meanwhile, heat about ½ inch of oil to 350 degrees in a skillet. Beat together the eggs and cream, and add a little salt and pepper. Dredge the asparagus and the scallions in flour, then egg, then bread crumbs, and fry, in batches if necessary, turning once, until nicely browned, about 5 minutes.
- Step 3
Drain on paper towels, and arrange on plates; drizzle with the dressing, top with the Parmesan, and serve with lemon wedges.
Private Notes
Comments
At the bottom of the page is a link to the original article. If you read it you will find that it featured 3 different recipes from a San Francisco restaurant: Avocado with Soy-Lime dressing, Fried Asparagus w/ Caesar dressing and Double Chocolate Rice Pudding. For whatever reason NYT chose to put all 3 in the same photo and used it on each recipe's individual page.
Confusing? Perhaps, but only if one fails to utilize all of the information available. Hardly worth great umbrage.
Try cutting the asparagus across the middle first, leaving the tip side whole, and then cutting the stalk side lengthwise. Watch the pieces as they fry -- the process may need less time per batch than suggested in the recipe. If you are short on time the fried asparagus are delicious with merely the parmesan and a few squeezes of lime.
We made this last night for dinner as an accompaniment for our Easter ham. We had trouble getting the coating to stick, and when frying at 350 for five minutes the asparagus came out limp, not crunchy at all. Perhaps we need practice? We will make again, but take more care with the coating the spears and also crank the oil temp to 425 for a shorter frying time. We like the idea of adding za'atar to the flour mixture. Will try that next time too.
Okay, so the photo shows avocadoes, but the recipe ain't got none. And the Caesar Salad dressing looks like pesto sauce, a shade of green unseen on Caesar Salad since the Pax Romana. What in the recipe would make Caesar Salad dressing that green? Anchovies? Wrong picture maybe?
At the bottom of the page is a link to the original article. If you read it you will find that it featured 3 different recipes from a San Francisco restaurant: Avocado with Soy-Lime dressing, Fried Asparagus w/ Caesar dressing and Double Chocolate Rice Pudding. For whatever reason NYT chose to put all 3 in the same photo and used it on each recipe's individual page.
Confusing? Perhaps, but only if one fails to utilize all of the information available. Hardly worth great umbrage.
Also if available add dukah or za'atar to the flour before dredging for additional crunch and flavor.