Crispy Golden Spears: A Paula Deen Classic of Fried Asparagus

There are certain flavors that just sing of home, of comfort, of a kitchen filled with warmth and laughter. For me, that melody is often accompanied by the satisfying crunch of something perfectly fried. I remember a time, many years ago, when convincing my husband, a man who genuinely believed vegetables were a mere suggestion, to embrace the green side of the plate felt like a culinary Everest. He adored anything fried, so when I stumbled upon this recipe, attributed to the inimitable Paula Deen, I had a hopeful glint in my eye. The promise of transforming humble asparagus into something undeniably appealing, something with that irresistible fried allure, felt like the magic wand I needed.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4-5 minutes per batch
• Total Time: 45 minutes
• Servings: 12-15 (as estimated by source, adjust based on asparagus thickness and batch size)
• Yield: Appetizer/Side Dish
• Dietary Type: Vegetarian (can be made Vegan with careful ingredient selection)

Ingredients

The beauty of this recipe lies in its straightforward approach, transforming simple ingredients into a delightful dish. Here’s what you’ll need:

• 1 pound fresh asparagus
• 1 cup all-purpose flour
• 1 cup whole buttermilk
• 1 large egg
• 1 tablespoon hot sauce (like Tabasco or Crystal)
• 1 ½ cups self-rising cornmeal mix
• 1 tablespoon Cajun seasoning
• Peanut oil (for frying)

Ingredient Notes:

• Asparagus: Choose spears that are firm and bright green. Thicker spears will require a slightly longer frying time.
• Buttermilk: The slight tang of buttermilk contributes to a tender coating. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
• Hot Sauce: This adds a subtle warmth and depth of flavor, not necessarily significant heat. Adjust to your preference.
• Self-Rising Cornmeal Mix: This is crucial as it contains leavening agents, contributing to the crispiness of the coating.
• Peanut Oil: Peanut oil has a high smoke point, making it ideal for deep frying. Other neutral oils with a high smoke point, like canola or vegetable oil, can also be used.

Equipment Needed

• Large resealable plastic bag
• Shallow dishes (2)
• Whisk
• Large Dutch oven or deep, heavy-bottomed pot
• Spider strainer or slotted spoon
• Paper towels
• Wire cooling rack (optional, for draining)
• Deep-fry thermometer (recommended for accurate temperature control)

Instructions

The process is a delightful assembly line of flavor and texture. Follow these steps for perfectly fried asparagus:

1. Prepare the Asparagus: Begin by preparing your fresh asparagus. Snap off the tough, woody ends of each spear. You’ll find they naturally break at the tender point. Rinse the asparagus spears thoroughly under cool running water. The key here is to leave them slightly damp; this will help the flour adhere beautifully.

2. Flour Coating (First Pass): Take your large resealable plastic bag and pour the 1 cup of all-purpose flour into it. Add the damp asparagus spears to the bag. Seal the bag securely, ensuring no air escapes. Shake the bag vigorously until all the asparagus spears are evenly coated in flour. This initial flour coating helps create a barrier for the subsequent wet coating.

3. Buttermilk Bath: In one of your shallow dishes, whisk together the 1 cup of whole buttermilk, 1 large egg, and 1 tablespoon of hot sauce. Whisk until the mixture is well combined and smooth. This forms your flavorful liquid base.

4. Cornmeal Coating Mixture: In the second shallow dish, combine the 1 ½ cups of self-rising cornmeal mix and the 1 tablespoon of Cajun seasoning. Stir these dry ingredients together thoroughly to ensure the seasoning is evenly distributed throughout the cornmeal.

5. The Dredging Process: Now, it’s time to coat the asparagus. Working with a few spears at a time, dip the floured asparagus into the buttermilk mixture, ensuring each spear is well coated. Lift the asparagus out of the buttermilk, allowing any excess to drip back into the dish. Immediately dredge the wet asparagus into the cornmeal mixture, pressing gently to ensure a thick, even coating. Place the coated asparagus spears on a plate or platter, ready for frying.

6. Heating the Oil: In your large Dutch oven or deep, heavy-bottomed pot, pour peanut oil to a depth of approximately 2 inches. Heat the oil over medium heat until it reaches a temperature of 365 degrees Fahrenheit. Using a deep-fry thermometer is highly recommended to maintain this precise temperature, which is crucial for achieving a crispy, evenly cooked exterior without burning.

7. Frying to Golden Perfection: Once the oil has reached 365°F, carefully add the coated asparagus spears to the hot oil. It’s important to fry the asparagus in batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy, soggy asparagus. Fry each batch for 4-5 minutes, or until the coating is golden brown and beautifully crispy.

8. Draining and Serving: Using a spider strainer or slotted spoon, carefully lift the fried asparagus from the hot oil. Drain them on a plate lined with paper towels to absorb any excess oil. For an extra crisp finish, you can also place them on a wire cooling rack set over a baking sheet. Serve immediately with Creole Mustard Sauce, as suggested in the original recipe, or your favorite dipping sauce.

Expert Tips & Tricks

• Asparagus Prep: For spears that are consistently tender, consider blanching them briefly (1-2 minutes) in boiling water before proceeding with the coating steps. This ensures they are cooked through before frying.
• Oil Temperature Management: Maintaining a consistent oil temperature is paramount. If the oil gets too hot, the coating will burn before the asparagus is cooked. If it’s too cool, the asparagus will absorb too much oil. Use a thermometer and adjust the heat as needed between batches.
• Batch Frying: Don’t be tempted to overfill the pot. This is the most common mistake when frying and leads to a less-than-ideal result. Patience yields perfection!
• Seasoning the Cornmeal: Don’t skimp on the Cajun seasoning. It infuses the cornmeal crust with a wonderful savory and slightly spicy note that complements the asparagus beautifully. Feel free to experiment with other spice blends you enjoy.
• Draining for Crispiness: While paper towels are essential for soaking up excess grease, placing the fried asparagus on a wire rack allows air to circulate, helping to maintain their crispness as they cool slightly.

Serving & Storage Suggestions

These fried asparagus spears are best enjoyed immediately after frying, while they are at their absolute crispiest. They make a fantastic appetizer, a delightful side dish to grilled meats or seafood, or even a flavorful addition to a brunch spread.

Leftovers, while never quite as crisp as when freshly fried, can be stored. Allow them to cool completely, then place them in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is to place them on a baking sheet in a preheated oven at 375°F (190°C) for about 5-8 minutes, or until warmed through and slightly crisped again. Avoid microwaving, as this will make them soggy.

Nutritional Information

Here is an approximate nutritional breakdown per serving, based on the provided ingredient quantities. Please note that this is an estimation and can vary based on specific product brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	103 kcal	5%
Calories from Fat	39 kcal
Total Fat	4.3 g	5%
Saturated Fat	0.7 g	4%
Cholesterol	17.6 mg	6%
Sodium	228 mg	10%
Total Carbohydrate	13.3 g	5%
Dietary Fiber	1.6 g	6%
Sugars	0.6 g	1%
Protein	3.0 g	6%

Note: Daily values are based on a 2,000 calorie diet. This may not be suitable for all dietary needs.

Variations & Substitutions

While this recipe is classic and wonderful as is, there’s always room for a touch of personal flair:

• Gluten-Free Coating: For a gluten-free version, you can substitute a gluten-free all-purpose flour blend for the all-purpose flour and use a gluten-free cornmeal mix. Ensure your Cajun seasoning is also gluten-free.
• Spice Level: If you prefer more heat, increase the amount of hot sauce or add a pinch of cayenne pepper to the cornmeal mixture.
• Herbaceous Notes: Finely chopped fresh parsley or chives can be stirred into the cornmeal mixture for an added layer of fresh flavor.
• Alternative Dipping Sauces: While Creole Mustard Sauce is traditional and delicious, consider serving with aioli, a remoulade sauce, or even a simple ranch dressing.

FAQs (Frequently Asked Questions)

Q: Can I use frozen asparagus instead of fresh?
A: It’s best to use fresh asparagus. Frozen asparagus tends to release too much moisture when thawed, which can make the coating soggy.

Q: How do I prevent the asparagus from falling out of the coating?
A: Ensure the asparagus is slightly damp after rinsing, as this helps the flour adhere. Pressing the asparagus into the cornmeal mixture firmly also helps create a good bond. Frying in batches prevents overcrowding, which can also lead to the coating detaching.

Q: My oil temperature is dropping rapidly when I add the asparagus. What should I do?
A: This indicates you’re likely adding too much asparagus at once. Reduce the quantity of asparagus per batch, and allow the oil temperature to fully recover between each frying session.

Q: Can I make the coating ahead of time?
A: You can prepare the dry cornmeal mixture ahead of time and store it in an airtight container. However, it’s best to prepare the buttermilk mixture and coat the asparagus just before frying for optimal results.

Q: Is this recipe suitable for air frying?
A: While this recipe is designed for deep frying, you could attempt to air fry it. You would need to lightly mist the coated asparagus with oil and cook at a high temperature (around 400°F or 200°C), flipping halfway through, until golden and crisp. The texture will be different from deep-fried, but still delicious.

Final Thoughts

There’s a simple joy in taking a familiar vegetable and transforming it into something truly craveable. This fried asparagus recipe, a gem from Paula Deen’s kitchen, does just that. It’s a testament to how thoughtful preparation and a few key ingredients can elevate even the most common produce. Whether you’re trying to coax a vegetable-averse loved one to try asparagus or simply seeking a delightfully crispy side dish, this recipe is a winner. Give it a try, savor that satisfying crunch, and perhaps discover a new favorite way to enjoy this spring favorite. I’d love to hear how it turns out for you!