Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh asparagus
  • 1 1/2 cups all-purpose flour
  • 3/4 cup grated Parmesan cheese (divided)
  • 1 teaspoon seasoned salt
  • 2 cups buttermilk
  • Oil for frying (e.g., vegetable oil, corn oil, cottonseed oil)
  • Ranch dipping sauce (optional)

Instruction

  • Trim the asparagus by removing the bottom inch. You can save the trimmings for soup stock, if you’d like.
  • In a shallow bowl combine the flour, 1/2 cup Parmesan, and seasoned salt.
  • In another shallow dish, add the buttermilk.
  • Coat the asparagus first in the flour mixture, then dip into the buttermilk, and then dredge in the flour coating again.
  • Place the coated asparagus on a wire rack. Repeat with all the asparagus, and allow to rest for about 5 minutes before frying.
  • Add oil to your cooking vessel until it is 2 inches deep. Heat the oil to 350°F. Drop a few asparagus spears in at a time, and fry until golden brown. Remove the golden asparagus, and allow them to drain on a wire rack over a baking sheet.
  • Garnish with the remaining Parmesan cheese, and serve with optional ranch dipping sauce or other sauce of your choice