Fried Asparagus Recipe

Prepare asparagus

Rinse asparagus and pat dry. Trim woody ends: hold each spear and bend until it snaps, or trim about 1 to 1 1/2 inches from the bottom. If spears are thick, halve them lengthwise to ensure even cooking.

Set up breading station

In a shallow bowl combine the flour and cornstarch with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl whisk the eggs with the cold water until smooth. In a third bowl place the breadcrumbs.

Bread the asparagus

Working in batches, lightly dredge a few spears in the flour mixture, shake off excess, dip into the egg wash to coat fully, then press into the breadcrumbs to adhere. Place breaded spears on a tray and repeat until all are coated.

Fry

In a heavy skillet or Dutch oven add the neutral oil and heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately on contact. Fry the spears in 2–3 small batches, turning as needed, until golden brown and crisp, 2–3 minutes per side for medium spears. Use a slotted spoon or tongs to transfer to a paper-towel-lined tray and immediately season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Combine softened unsalted butter and crumbled blue cheese in a bowl. Mash together with a fork until mostly smooth but with some blue cheese texture remaining. Stir in 1 tsp lemon juice, 1/4 tsp black pepper and 1/4 tsp sea salt. Taste and adjust seasoning. Form into a small log on plastic wrap and chill if you prefer a firmer spread, or leave at room temperature if using immediately.

Bring a small pot of water to a simmer. Score a shallow X on the bottom of each tomato. Blanche tomatoes in simmering water for 20–30 seconds until skins loosen, then transfer to an ice bath. Peel, core and seed the tomatoes, then finely dice the flesh until you have about 2 cups. In a bowl combine diced tomatoes with 1 tablespoon olive oil, finely diced shallot, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Stir gently and let sit for 10–15 minutes to marry flavors.

Arrange fried asparagus on a warm serving plate. Place small quenelles or dollops of blue cheese butter along the spears (about 1/2 tablespoon per 3–4 spears) so it begins to melt on contact. Spoon a tablespoon or two of tomato concasse alongside or over the spears for bright acidity. Sprinkle the chopped chives evenly over the dish and serve with lemon wedges on the side for squeezing.

Serve immediately while the asparagus is hot and the blue cheese butter is melting. Recommend 4 small-plate portions.