Ok, I’m assuming from the picture you realized I am talking about my Not So Naked Asparagus Skewers. I usually prefer them roasted and naked, but I felt like adding a little crunchy, salty, spicy texture to them so I searched for and found this recipe (with some adjustments I made). For those of you who live in Canada and visit The Keg, you might have tried their Tempura Asparagus which is where I was first introduced to this dish. I fell in love and enjoy them immensely and I will go to The Keg just for these and skip on the steak. They serve it with a soy sauce that makes them so scrumptiously enjoyable. I made mine with a spicy garlic mayo sauce.
This is how I made the skewers:
- 20 asparagus skewers
- 1 cup of flour
- 1 cup of panko crumbs
- 2 eggs
- ¼ cup of vegetable oil
- Salt, pepper, ground coriander seed, Italian seasoning, cayenne pepper, garlic powder and grated parmesan cheese
First I set up my dredging stations with plates of flour, eggs and the panko crumbs mixed with the seasonings. (this is to taste, just go with whatever you feel)
Since the asparagus is not very moist I dipped them in the eggs first, then flour, then back to the eggs and finally in the panko mixture. Do this until they are evenly coated like this:
Using a frying pan, fill it up to about ½ inch thick with the veg oil and heat to medium high. Using tongs drop in as many that can fit in the pan and fry 1 minute on one side, flip over for another minute and then transfer to a dish lined with paper towel to soak up the oil like so…..
Sprinkle some coarse salt on the skewers as you take them out of the oil if you wish.
- ½ cup of mayo
- Juice of half a lemon
- 2 garlic cloves (finely chopped)
- Pepper, coriander seed, cumin, chili powder
Combine mayo, lemon, garlic and seasonings in a small shallow bowl……tada!!!
For those of you who like/know the song…..here you go!