Perry's Signature Fried Asparagus Recipe
Topped with jumbo lump crabmeat. Dairy-Free Friendly with modifications (which might include butter)
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Ingredients
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Fried Asparagus
Crab Topping
Sauce & Garnish
Method
Fried Asparagus
Prep asparagus
Rinse asparagus and pat dry. Trim woody ends—snap each spear where it naturally breaks or trim about 1 to 1.5 inches from the bottom for 1 lb. Pat spears completely dry; excess moisture will make batter soggy.
Make batter
In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. If using egg, lightly beat it and mix into the dry mix. Gradually whisk in 3 tbs very cold sparkling water until a smooth, slightly thick batter that coats the back of a spoon forms. Batter should be slightly lumpy and cold; add an extra tablespoon water if too thick.
Heat oil
In a deep 3–4 quart heavy-bottom saucepan or deep fryer, pour 3 cups neutral oil and heat to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a tiny bit of batter — it should sizzle and rise immediately.
Batter and fry asparagus
Working in batches to avoid overcrowding, hold a few asparagus spears together by the bottom ends, dip them into the batter to coat evenly, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per batch until batter is crisp and light golden. Flip with tongs if needed for even color. Remove to a wire rack set over a baking sheet or paper towels. Season immediately with a light sprinkle of salt. Keep fried spears warm in a 200°F oven while finishing remaining batches.
Crab Topping
Prepare crab
Gently pick through 8 oz jumbo lump crabmeat to remove any shells. Place crabmeat in a bowl and keep as intact as possible for presentation.
Flavor the crab
In a small skillet over low heat, warm 1 tsp extra-virgin olive oil (or, for dairy version, melt 1 tbs unsalted butter). Add 2 tbs minced shallot and sauté gently 1–2 minutes just until fragrant and translucent; do not brown. Remove pan from heat, stir in 1 tbs lemon juice, 1 tsp sea salt, 1/2 tsp pepper, and 1 tbs chopped chives. Allow mixture to cool slightly, then fold it gently into the crabmeat so the lumps remain whole.
Sauce & Garnish
Assemble sauce
In a small bowl combine 1/2 cup lemon aioli (use dairy-free mayo if needed), 1 tsp lemon zest, and 1 tsp hot sauce if using. Taste and adjust: add a squeeze of lemon or a pinch of salt if desired.
Plate and finish
Spread a thin swipe (about 1–2 tbs) of the lemon aioli on each serving plate. Arrange 6–8 fried asparagus spears per plate on top of the sauce. Spoon generous portions of the dressed jumbo lump crabmeat over the center of the asparagus (about 2 oz crab per serving). Garnish with microgreens or chopped parsley and a light dusting of lemon zest. Serve immediately with lemon wedges on the side for squeezing.