11 Ratings
  • 5 star values: 6
  • 3 star values: 3
  • 4 star values: 2

This recipe is a tasty way to get in your veggies that even kids and picky eaters will enjoy!

Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.

    Advertisement
  • Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl.

  • Pour flour into a separate wide bowl.

  • Place a paper towel-lined plate near the stove top.

  • Dip 1/3 of asparagus in buttermilk mixture.

  • Transfer asparagus to flour and coat thoroughly.

  • Repeat with a second layer of buttermilk mixture and flour.

  • Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate.

  • Repeat the battering and frying process until all the sticks are cooked. Serve immediately.

Cook's note:

Add a 1-inch cube of bread to the hot oil to check if it is ready. If it turns deep golden brown in color after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.

Editor's note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

145 calories; 5.6 g total fat; 4 mg cholesterol; 105 mg sodium. 18.6 g carbohydrates; 6.7 g protein; Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/24/2012
I love your idea of using lemon zest and double coating the asparagus! Might I suggest placing the seasonings in the flour instead of the buttermilk because most of the seasoning will simply drip off before being rolled in the flour otherwise. If it's in the flour it will stick.
(26)

Most helpful critical review

Rating: 3 stars
09/09/2012
These were ok but definitely not something I would make again.
(1)
11 Ratings
  • 5 star values: 6
  • 3 star values: 3
  • 4 star values: 2
Rating: 5 stars
03/24/2012
I love your idea of using lemon zest and double coating the asparagus! Might I suggest placing the seasonings in the flour instead of the buttermilk because most of the seasoning will simply drip off before being rolled in the flour otherwise. If it's in the flour it will stick.
(26)
Rating: 5 stars
05/12/2016
I accidentally left the lemon zest out of the first batch but it was still great. I advise putting the seasonings in the buttermilk because I had to change out the flour about three times. It got really gooey after the first few spears.
(2)
Rating: 4 stars
07/27/2018
Followed the recipe. Turned out great. Salted after removing from oil.
(1)
Advertisement
Rating: 4 stars
07/24/2016
Amazing taste messy to make.
(1)
Rating: 5 stars
05/31/2018
It was easy to make only took about 15 minutes total and were absolutely delicious! Have made them several times and they are a hit with every one!
(1)
Rating: 5 stars
04/09/2018
This recipe is awesome! I followed the instructions to the letter and it came out amazing! Whole family gobbled them up! Definitely planning on doing this again.
(1)
Advertisement
Rating: 3 stars
09/09/2012
These were ok but definitely not something I would make again.
(1)
Rating: 5 stars
04/20/2019
Did make a couple of changes to work better for me. Season your flour and use a second dipping station with Panko seasoning. The first dip you get it wet enough to coat in flour dip again and roll in the panko then fry. Talk about tender and crunchy they were great.But it did take some time to dip and roll one at a time but the smiles were worth it !!!!
Rating: 5 stars
04/29/2019
This makes great finger food, appetizers, snacks. My son who does not like asparagus could not get enough of them! WARNING!!! THESE ARE ADDICTIVE!!! It makes a great alternative to such a usually misunderstood vegetable.