Fried Pickled Asparagus Recipe

Trim the woody ends from 1 lb asparagus and blanch in boiling water for 30–45 seconds until bright green. Immediately transfer to an ice bath to stop cooking and drain well.

In a small saucepan, combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tbsp sugar, 1/2 tsp kosher salt, 1 smashed garlic clove, 1 tsp black peppercorns, and 1/4 tsp red pepper flakes. Bring just to a simmer to dissolve sugar and salt, then remove from heat and cool to warm (about 5 minutes).

Place blanched asparagus in a jar or shallow container and pour the warm brine over to cover. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 2 hours) before using. Drain well before battering.

Prepare asparagus

If using pre-pickled Brown's Harvest asparagus, drain well and pat spears dry with paper towels. Trim to even lengths (about 4–5 inches) if needed.

Make tempura batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, and 1/4 tsp black pepper. In a separate chilled bowl beat 1 large egg lightly, add 1 cup cold sparkling water and 2–3 ice cubes to keep the mixture cold. Pour wet into dry and stir very briefly—do not overmix; lumps are fine. Keep batter cold on an ice bath if possible.

Heat oil

Pour 4 cups neutral oil into a deep skillet or medium saucepan to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a drop of batter: it should sizzle and rise immediately.

Fry asparagus

Working in batches (do not overcrowd), dip each asparagus spear into the tempura batter to coat evenly, allowing excess to drip off. Gently lower into hot oil and fry until batter is crisp and pale golden, 2–3 minutes depending on thickness. Turn once for even color. Use a spider or slotted spoon to remove to a paper towel–lined tray to drain. Keep warm in a single layer in a 200°F (95°C) oven if cooking multiple batches.

Season the fried spears lightly with flaky sea salt immediately after frying.

In a small bowl, mash 2 tbsp 'nduja with 1/2 cup roasted cherry tomatoes until combined but still slightly chunky. Stir in 1 tsp olive oil and 1/2 tsp lemon juice to loosen the mixture. Adjust seasoning if needed—'nduja is spicy and salty, so no extra salt usually required.

Whisk together 1/2 cup Greek yogurt, 1 tbsp harissa paste, 1 tbsp mayonnaise, 1/2 tsp lemon zest, 1 tsp lemon juice, and 1/4 tsp salt until smooth. Taste and adjust harissa or lemon to balance heat and acidity. Chill until ready to serve.

On a shared platter or individual plates, spread a thin ribbon of harissa crema where the asparagus will rest (or place crema in a small dipping bowl).

Arrange 6–8 fried pickled asparagus spears (per serving as a share plate) on the crema. Spoon small dollops of the tomato 'nduja along the spears—use about 1–1.5 tsp 'nduja mixture per spear.

Finish with a sprinkle of microgreens or fresh dill, a dusting of preserved lemon zest or fresh lemon zest, a pinch of flaky sea salt and a crack of black pepper. Serve immediately while hot and crisp.