Fried Asparagus Recipe

Trim and blanch

Rinse the asparagus and pat dry. Trim the tough woody ends (about 1 to 1.5 inches) so spears are even. Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt. Blanch asparagus for 1 minute to brighten color and slightly soften. Immediately transfer to a bowl of ice water to stop cooking. Drain and thoroughly pat dry on a kitchen towel or paper towels; excess moisture prevents proper breading and causes oil splatter.

Prepare coating stations

Set up three shallow dishes. In the first dish combine the flour and 1/2 teaspoon of the kosher salt, and 1/2 teaspoon black pepper. In the second dish whisk together the eggs and milk until combined. In the third dish combine the cornmeal, panko, garlic powder, paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well.

Coat asparagus

Working in batches of 6–8 spears so they don't clump, dredge each dried asparagus spear in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the cornmeal-panko mixture to fully coat, gently pressing to ensure the crumb adheres. Place coated spears on a wire rack set over a baking sheet to rest while you heat the oil. If making ahead up to 15 minutes, refrigerate briefly; do not let coating sit wet for long or it will become soggy.

Heat oil

Pour 1.5–2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1–2 inches up the sides depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in ~30 seconds.

Fry asparagus

Working in single layers and not overcrowding the pan, fry coated asparagus spears for 2 to 3 minutes, turning once, until golden-brown and crisp. Use tongs to transfer fried spears to a wire rack set over a baking sheet or onto paper towels to drain. Keep warm in a 200°F (95°C) oven if cooking multiple batches.

Adjust and finish

Between batches, if the oil temperature drops below ~320°F, increase heat to bring it back to 350°F. If crumbs are browning too quickly, lower heat slightly. Continue until all spears are fried.

While still hot, sprinkle fried asparagus with flaky sea salt and, if using, grated Parmesan and chopped parsley. Serve immediately with lemon wedges and aioli or your preferred dipping sauce on the side.