Fried asparagus with sauce
- Vegetarian
- Energy Kcal 861
- Carbohydrates g 22.4
- of which sugars g 3.7
- Protein g 10.1
- Fats g 81.2
- of which saturated fat g 12.05
- Fiber g 2.2
- Cholesterol mg 237
- Sodium mg 434
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 5 min
- Serving: 4
- Cost: Low
PRESENTATION
Fried asparagus is really, really something special from Provence, down in southern France. And you know what? They have this cool double-breading trick. It turns regular asparagus into a crunchy delight. Really good stuff. Each spear gets dipped in egg, rolled in breadcrumbs, and then, yeah, dipped and rolled again. This gives you that extra crispy asparagus bite.
Thing is, the outside turns golden and super crunchy, but inside? So, so tender and soft. It’s all about the contrast—biting into something crispy and then getting that gentle, fresh flavor of asparagus. Pretty simple. This kind of frying is all over Mediterranean spots, but Provence has a twist. The twist is the aioli. And here’s the deal: it’s garlicky mayo, smooth and thick, with a tangy kick that makes it really stand out as more than just a dip.
So, when folks talk about asparagus recipes from Provence, this one stands out for its texture and classic flavors. Pairing these fried asparagus with traditional aioli makes for a snack that disappears fast at any party. I gotta say, the aioli from Provence? It’s creamy, loaded with garlic, and perfect for those moist, crunchy spears. Some make it spicier, others keep it mellow. But the main thing is how the sauce highlights everything good about the asparagus. Seriously good.
People serve this as an asparagus appetizer or just a little snack when friends come over for drinks. It’s not like Japanese asparagus tempura or beer-battered asparagus you might see elsewhere. This one is all about that double layer and the thick, homey dip. And the combo of crispy outside, tender middle, and rich aioli is unforgettable. Even those who aren’t huge asparagus fans come back for seconds. Really, it mixes French countryside tradition and Mediterranean flavor with every bite. Makes you think of Provençal sunshine, right? For anyone into asparagus dipping sauce ideas, this one keeps things fun and easy.
You might also like:
INGREDIENTS
- Ingredients for 8 asparagus
- Asparagus 9 oz (250 g)
- for the breading
- Breadcrumbs ¾ cup (100 g)
- Eggs 2
- Milk 1.3 tbsp (20 g)
- for frying
- Vegetable oil 2 ¼ cups (500 g)
- for the aioli sauce
- Garlic 4 tsp (20 g)
- Lemon juice 1.1 oz (30 g)
- Egg yolks 2
- Vegetable oil 1 ¼ cup (300 g)
- Salt to taste
- Black pepper to taste
How to prepare Fried asparagus with sauce
To prepare the fried asparagus with sauce, first start by making the accompanying aioli sauce. Cut the garlic cloves in half and remove the central part (the germ) with the help of a small knife 1. Then squeeze the lemon juice 2 and strain it 3.
Place the garlic and lemon juice in an immersion blender cup 4 and blend 5 to finely chop the garlic. Add the salt and pepper 6.
Add the room-temperature egg yolks 7, continuing to blend, and once they are well combined, pour in the oil slowly and in a thin stream while still blending 8, until you achieve a thick sauce 9. To prevent the sauce from separating, avoid adding too much oil at once, which would prevent proper emulsification with the yolk. Place your sauce in a small bowl and store it in the refrigerator.
In the meantime, focus on the cleaning of the asparagus. Peel them from top to bottom until the stem turns white 10, then cut off the white part, which is the hardest, with a knife 11. In a separate small bowl, crack the eggs and beat them together with the milk 12.
Rinse the asparagus well, pat them dry with a kitchen cloth, and dip them first in the egg beaten with milk 13, then in the breadcrumbs 14, and again in the egg 15.
Complete the double breading by finally passing the asparagus in the breadcrumbs one last time 16. Then heat the oil to a temperature of 356°F (you can measure the temperature with a kitchen thermometer), immerse the asparagus 17, and fry them until they are golden brown. Drain the asparagus well and place them on a plate with a paper towel to remove any excess oil. Serve the fried asparagus still hot, accompanied by the aioli sauce 18.