Recipe of the Month
Standing Walrus

Fried Asparagus

Crispy on the outside, and tender on the inside. This is one of my ultimate ways to serve asparagus.

My buddy, Matt, told me about doing these a long time ago. Since I had some asparagus in the house, I had to call him to find out how he did them.

These are a great side to a good steak, or can be served as an Hors D'oeuvre with a dipping sauce.

  • 1 Pound Pencil Thin Asparagus
  • 2 Large Eggs
  • 1 Tablespoon Water
  • 1 1/2 Cups All-purpose Flour
  • 1 1/2 Tablespoons Butt Kickin' Blacken, Original Recipe
  • 1 Tablespoon Kosher Salt
  • Vegetable Oil, for frying

1. Either cut of about 1/3 of the woody end of the asparagus, or break each one individually. If you break them, they will automatically snap where the woody section ends. Set these aside

2. Beat the eggs in a bowl large enough to hold the length of the trimmed asparagus. Adding the little bit of water helps the eggs to blend smooth.

3. Place the flour, blacken and salt in another bowl, and mix up.

4. Preheat the oil to 325 degrees, I use a 10" black frying pan.

5. Dip 1/2 half the bundle of asparagus in the egg, making sure that it's all coated, then place into the flour mixture. Shake off any excess flour, and place the asparagus into the hot oil. Immediately separate them so they won't clump up. Keep moving them around while you fry them for 7 - 10 minutes.

6. Drain on a wire rack you've placed in a shallow pan, slat, then serve immediately with Bacon Hollandaise, or Maple / Mustard Dipping Sauce.

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