The asparagus season is always quite short… but intense. After all, you have to take advantage of them while they’re around, don’t you think?! I love them in any version: in pasta, in risotto, baked, in a burger, in salad, in a frittata, and of course in the classic South Tyrolean version, with ham and Bolzano sauce. But to be honest, I could go on and on listing asparagus recipes, and there are really many on the blog.
These fried green asparagus with wild garlic sauce are truly delicious, and they’re perfect to enjoy both as an appetizer and as a side dish. And you, have you ever tried them?
If the ideas above don’t satisfy you, also try these asparagus recipes of mine:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 3-4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1.1 lbs green asparagus
- to taste all-purpose flour
- 1 egg (large)
- to taste pepper
- 1.5 cups breadcrumbs
- 3.3 cups peanut oil (for frying)
- to taste salt
- 0.9 oz wild garlic
- 1 avocado
- 3 tbsps lemon juice
- 1 tsp extra virgin olive oil
- to taste salt
- to taste pepper
Steps
To prepare the fried asparagus, set up a plate with 2 tablespoons of flour, a container with the egg to beat with a fork and a pinch of pepper, and a third plate with the breadcrumbs.
Wash the asparagus and remove the woody ends. Without drying them, first pass them in the flour, then in the beaten egg, and finally in the breadcrumbs, pressing lightly to make it adhere all over.
Lay the breaded asparagus on a plate, ideally without overlapping them.
Heat the peanut oil in a pan until it reaches about 330°F (if you don’t have a thermometer, dip the handle of a wooden spoon, if bubbles rise, the oil is ready).
Fry the breaded asparagus, a few at a time, in the hot oil until golden brown, it will take about 4 minutes.
Once fried, remove them from the oil with a slotted spoon and place them on kitchen paper to absorb the excess oil.
Serve your fried asparagus with the wild garlic sauce.
To prepare the wild garlic sauce, wash and dry the wild garlic, chop it coarsely, and place it in a container with high sides.
Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Put it in the container with the wild garlic and add the lemon juice, the extra virgin olive oil, as well as salt and pepper to taste.
Blend everything with an immersion blender until smooth. Transfer to a small bowl and serve with the fried asparagus.
