FRIED ASPARAGUS: crispy and batter-free!

Name: FRIED ASPARAGUS: crispy and batter-free!
Uploaded: 2026-04-30T10:53:18Z
Duration: PT102.644S
Channel: Food Inspiration

published on 30 April, 2026 at 12:53

INGREDIENTS

12 large asparagus

2 eggs

4 tbsp all-purpose flour

8 tbsp breadcrumbs

2 tbsp grated parmesan (optional)

Salt, to taste

Olive oil, for frying

METHOD

1. Rinse the asparagus thoroughly under running water, dry them, and trim off the woody ends. Lightly peel the stalks to remove any fibrous parts.

2. Place the asparagus in a steamer basket. Pour a small amount of water into a pot and bring it to a gentle simmer. Set the basket over the pot, cover with a lid, and steam for about 10 minutes. Cooking time may vary depending on the size: check doneness with a fork—they should be tender but still firm enough to handle without breaking.

3. Meanwhile, prepare the coating: beat the eggs with a pinch of salt, place the flour on a plate, and the breadcrumbs on another, optionally mixing in the grated Parmigiano Reggiano.

4. Once cooked, remove the asparagus and let them cool slightly. Coat them by dipping first in flour, then in egg, and finally in breadcrumbs.

5. Heat about 1 cm (1/2 inch) of olive oil in a pan to 170°C (340°F). Fry the asparagus in batches, turning them until evenly golden. Drain on paper towels, season with salt, and let cool slightly.

6. Transfer to a serving plate and serve.

Storage: It is best to eat fried asparagus immediately.