Baked Asparagus, deep-fried Asparagus

Baked asparagus served with a chive sauce. Recipe picture for asparagus in batter and breaded asparagus from head chef Thomas Sixt.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I would like to introduce you my Recipe for baked fried Asparagus. By baked asparagus I mean as a cook asparagus in a dough coat or breaded asparagus, it is crispy asparagus 🙂 You can use green or white asparagus for this preparation. In this article I will show you how to prepare asparagus in baking pastry and how to prepare asparagus in breadcrumbs. You can find a recipe for asparagus in the oven (NOT baked) here! I wish you good luck!

1. Buying and preparing Asparagus

The traditional asparagus season in Germany begins in April and ends in June on St John’s Day. St. John’s Day is 24 June and is popularly called Asparagus New Year’s Eve. Preferably with the shopping native asparagus, this is healthier and has no jetlag.
You can recognize good and fresh asparagus by its appearance: shiny skin, closed heads and no brown spots.
Fresh asparagus close-up
Asparagus fresh, the ends should not be dried off.
Asparagus fresh, the ends should not be dried. For the baked asparagus, peel the asparagus spears.
Peel asparagus INFO: Peel white asparagus starting about 3 cm below the tips, green asparagus only peel about 5 cm at the end.
Asparagus peel finger and hand technique
Grab the tip of the asparagus spear with your fingers. Place the asparagus spear over the hand on the wrist. Turn the asparagus spear and remove the peel evenly with the pendulum peeler. So you can peel the asparagus safely and the asparagus stick will NOT break!
Grasp the tip of the asparagus spear with your fingers. Place the asparagus spear over your hand on your wrist. Turn the asparagus spear and use the pendulum peeler to remove the peel evenly. This way you can peel the asparagus safely and the spear will NOT break!
Asparagus peeled with asparagus stalks
Peeling asparagus made easy: use a sharp pendulum peeler.
Asparagus peeling made easy: Use a sharp pendulum peeler.

2. Baked Asparagus in two Varieties

You can now choose one of two variants of baked asparagus. The first variant is asparagus in the batter, the second variant is asparagus in breadcrumbs. For both versions, precook the asparagus in salted water. Depending on the thickness, cook the asparagus spears for 4-8 minutes until al dente, then place in cold water and let cool, then dry.

2.1 Asparagus in Batter

I particularly like this variation. Season the pre-cooked asparagus spears with salt and pepper. Turn 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 in the recipe below my simple variant of the batter. Then bake at 170°C in hot fat.
batter to deep fry
Baked dough without lumps at best, it's not that easy with gluten-free flour.
Baking dough at best without lumps, you can also prepare baking dough with gluten-free flour!

Bread Asparagus

To bread the asparagus you need flour, eggs, breadcrumbs or breadcrumbs. Season the pre-cooked asparagus spears with salt and pepper. Turn the asparagus spears individually in flour, pull them through the whisked egg, then bread them in the breadcrumbs by gently pressing. Then bake the breaded asparagus spears in hot fat at 170°C until they float.
Mix the finest breadcrumbs with thyme.
Mix the finest breadcrumbs with thyme, the breading for my sheep's cheese cubes …
You can mix the breadcrumbs with some thyme and give the asparagus spears a great aroma!

3. Cold Sauces for baked Asparagus

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

3.1 Egg Sauce

You can save the cold sauce with eggs for the entire asparagus season. The egg sauce goes well with baked asparagus, cooked asparagus and fried asparagus. Prepare Egg Sauce for 4 Persons:
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!
The sauce from hard-boiled eggs tastes excellent with any asparagus dish!

3.2 Chives Sauce

You can also vary the chives sauce with other herbs. The base sauce made of cream fraiche and sour cream tastes just as fine with deep-frozen herb mixtures. I prefer fresh herbs… Chives Sauce for 4 Persons Optionally, you can add some garlic and a teaspoon of mayonnaise to the chive sauce to make it more spicy.
Baked asparagus as finger food in a bowl served with a chive sauce
Baked asparagus with chive sauce, you can serve this dish as finger food.
Baked asparagus with chives sauce, you can serve this dish as finger food in bowls. The baked asparagus also tastes delicious with a homemade hollandaise sauce. My surefire recipe shows you how to prepare this sauce with cooking video instructions step by step.
Asparagus grilled in the oven, the difference to baked asparagus is the missing crispy layer of dough.

4. Baked Asparagus Recipe

Here now the detail recipe with all quantity specifications. I wish you good luck!

Baked fried Asparagus

Baked asparagus, recipe for asparagus in batter or asparagus breaded with step by step instructions and many tips from chef Thomas Sixt.

Servings 2
Calories 271
Total Time 40 Min.
Baked fried asparagus recipe. In this article I will show you how to prepare asparagus in baked pastry or breaded asparagus. Crispy, baked asparagus is served here! Discover tips for suitable asparagus sauces… the egg sauce and the chives sauce go perfectly with this asparagus dish. A sure-fire recipe with chef tips prepared as a kitchen story.

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Baked asparagus served with a chive sauce. Recipe picture for asparagus in batter and breaded asparagus from head chef Thomas Sixt.

Preparation Time

20 Min.

Cook Time

20 Min.

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

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

Peel the asparagus according to the instructions in the article. Season the water with salt, pepper, sugar and nutmeg and cook the asparagus until it is firm to the bite.

Let the asparagus cool in cold water and dry.

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!

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.

In the article you will find ideas for suitable sauces. Let yourself be inspired and enjoy baked asparagus during the asparagus season.

5. Calories (kcal) of baked fried Asparagus, the Nutritional Values at a Glance

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