Baked Asparagus, Deep-Fried Asparagus

Name: Baked Asparagus Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: white asparagus 300 g; Salt some; Pepper some; brown sugar some; nutmeg grated some; flour 100 g; eggs 1-2 pc; breadcrumbs 100 g; clarified butter or oil 150 g; flour 100 g; egg 1 pc; milk 80-100 ml; beer; white wine

Baked Asparagus Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My recipe baked asparagus I present to you today.

By baked asparagus, as a cook, I understand asparagus coated in batter or breaded asparagus, it is crispy asparagus 🙂

You can use green or white asparagus for this preparation.

In the article I show you how to prepare asparagus in batter and how to prepare asparagus breaded.

A recipe for asparagus in the oven (without baked) you can find here!

I wish you good luck!

Table of Contents

1. Recipe Baked Asparagus
2. Calories (kcal) and Nutritional Values
3. Buy and Prepare Asparagus
4. Baked Asparagus in Two Variants
5. Cold Sauces to Add to Baked Asparagus
6. More Asparagus Recipes

1. Recipe Baked Asparagus

Here now the detailed instructions with all quantities. I wish you good luck!

Baked fried Asparagus

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 271

Preparation Time 20 Min.

Cook Time 20 Min.

Total Time 40 Min.

Simple guide to prepare asparagus wrapped in batter or breaded.

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Ingredients

Asparagus
300	g	white asparagus
some		Salt
some		Pepper
some		brown sugar
some		nutmeg grated
Asparagus fried the Ingredients:
100	g	flour
1-2	pc	eggs
100	g	breadcrumbs (Please use very finely grated breadcrumbs)
150	g	clarified butter or oil
Asparagus in the Batter the Ingredients for Wine or Beer Dough
100	g	flour
1	pc	egg
80-100	ml	milk (or prepare as follows with beer or wine:)
		beer (prepared with beer a beer dough is created)
		white wine (prepared with white wine, wine dough is formed)

Instruction

Preparation step 1

An example of unrefined and pristine salt is the pink Himalayan salt.

Prepare water

Bring a wide pot suitable for asparagus to the boil with water.

Season the water with salt, pepper, sugar and nutmeg and cook the asparagus until it is firm to the bite.

Preparation step 2

Peel the asparagus white — Peeling white asparagus explains this picture.

Prepare asparagus

Peel the asparagus according to the instructions in the article.

Preparation step 3

Asparagus while cooking — Cooking asparagus

Cool asparagus

Let the asparagus cool in cold water and dry.

Preparation step 4

Baking batter

Variant baking dough:

Cover the asparagus spears with flour. Flour extracts the moisture and later provides a crispy coating and sticks the dough.

Place the floured asparagus spears on an extra plate and add an egg, salt, pepper and some milk to the remaining flour.
Use a whisk to stir in a creamy, not too thick batter.

Put plenty of vegetable fat or rapeseed oil in a deep pan or wok. Bake the asparagus spears in very hot fat until golden yellow.

You can also use a deep fryer!

Preparation step 5

Breading Variant

Breading variant:

Prepare your breading line:

1st plate flour, 2nd plate whisked egg, 3rd plate breadcrumbs or breadcrumbs.

Season the cooked asparagus spears with salt, pepper.

Bread the asparagus tips in the following order:

flour – egg – breadcrumbs.

Then bake the asparagus spears floating in hot fat until crispy light brown.

Preparation step 6

Serve

In the article you will find ideas for suitable sauces.

Let yourself be inspired and enjoy baked asparagus during the asparagus season.

2. Calories (kcal) and Nutritional Values

3. Buy and Prepare Asparagus

The traditional asparagus season in Germany begins in April and ends in June on St. John’s Day.

St. John’s Day is June 24 and is popularly known as Asparagus New Year’s Eve.

When shopping, prefer local asparagus, it is healthier and has no jet lag.

For the baked asparagus, peel the asparagus spears.

You can recognize good and fresh asparagus by its appearance: shiny skin, closed heads and no brown spots.
Ingredients tips from chef Thomas Sixt

Fresh asparagus close-up — Asparagus fresh, the ends should not be dried off.

Peel asparagus INFO: Peel white asparagus starting about 3 cm below the tips, peel green asparagus only at the end about 5 cm.
Peel asparagus info from chef Thomas Sixt

Peeling asparagus finger and hand technique — Peel asparagus

Peeled asparagus with asparagus spears — Peeling asparagus made easy: Use a sharp pendulum peeler.

4. Baked Asparagus in Two Variants

You can now choose one of two variants for baked asparagus. The first variant is asparagus in batter, the second variant is asparagus breaded.

For both versions, pre-cook the asparagus in salted water. Depending on the thickness, cook the asparagus spears for 4-8 minutes until firm to the bite, then place in cold water and allow to cool, then dry.

4.1 Asparagus in Batter

I particularly like this variant. Season the precooked asparagus spears with salt and pepper. Dredge the asparagus spears in flour, then place in the batter and coat with batter. You can use a wine batter, a beer batter, or an Asian baking batter. I’ll show you my simple version of the batter in the recipe below.

Then bake at 170°C in hot fat until floating.

4.2 Bread Asparagus

For breading asparagus you will need flour, eggs, breadcrumbs or breadcrumbs.

Breadcrumbs:

Season the precooked asparagus spears with salt and pepper.

Turn the asparagus spears individually in flour, pull them through the beaten egg, then coat them in the breadcrumbs by pressing them gently.

Then fry the breaded asparagus spears at 170°C in hot fat until floating.

5. Cold Sauces to Add to Baked Asparagus

Baked asparagus is best served with one or more cold sauces. Here I have prepared two beautiful variants for you:

5.1 Egg sauce

You can make a note of the cold sauce with eggs for the entire asparagus season. The egg sauce is delicious with baked asparagus, boiled asparagus and roasted asparagus.

Prepare egg sauce for 4 people:

Hard boil six pieces of eggs for 12 minutes.
Cool the eggs in cold water, then peel and cut in half.
Separately, finely chop the egg whites and yolks and put them in a bowl.
Dress the sauce with freshly chopped parsley,
salt, pepper, some cayenne pepper, capers and olive oil and season to taste.
Optionally, you can add some Dijon mustard and give the sauce a light mustard flavor.

Egg sauce or cold dip with eggs, capers, parsley and olive oil. — The sauce made from hard-boiled eggs tastes excellent with any asparagus dish!

5.2 Chive sauce

You can also vary the chive sauce with other herbs.

The basic sauce of creme fraiche and sour cream tastes just as fine with frozen herb mixtures.

I prefer fresh herbs…

Chive sauce for 4 people

Put one cup of sour cream and one cup of crème fraiche in a bowl.
Then add 1 tablespoon of lemon juice, 5 pinches of salt, 3 pinches of pepper and 1 pinch of cayenne pepper.
Finely chop chives or other herbs and add.
Stir the sauce and serve.

Optionally, you can add a little garlic and a teaspoon of mayonnaise to the chive sauce to make it more flavorful.

The baked asparagus tastes equally delicious with a homemade hollandaise sauce.

My safe recipe shows you how to make this sauce with cooking video instructions step by step.