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Famous Fried Asparagus Recipe

Name: Tubby's Tank House Thunderbolts Famous Fried Asparagus Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb fresh asparagus spears; 3 tbs all-purpose flour; 1 tbs fine cornmeal; 1 each large egg; 1 cup buttermilk; 1 cup panko breadcrumbs; 1 tbs grated Parmesan cheese; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 cups vegetable oil (for frying); 4 each lemon wedges (optional); 0.5 cup mayonnaise; 2 tbs ketchup; 1 tsp Dijon mustard; 1 tsp honey; 1 tsp apple cider vinegar; 0.5 tsp Worcestershire sauce; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Tubby's Tank House Thunderbolt

Time35m

Serves4

A Tubby's original! Served with Tulip dippin' sauce.

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Ingredients

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Fried Asparagus

1 lb fresh asparagus spears

3 tbs 00 bread flour

1 tbs fine cornmeal

1 each large egg

1 cup Buttermilk

1 cup Panko breadcrumbs

1 tbs Grated Parmesan cheese

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 cups vegetable oil (for frying)

4 each lemon wedges (optional)

Tulip Dippin' Sauce

1/2 cup Mayonnaise

2 tbs Ketchup

1 tsp Dijon mustard

1 tsp Honey

1 tsp Apple cider vinegar

1/2 tsp Original Worcestershire Sauce

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Fried Asparagus

Prepare asparagus

Rinse asparagus under cold water and pat dry. Trim woody ends by bending each spear until it snaps naturally or cut off the bottom 1 inch. Leave spears whole (6–8 inches) for frying.

Set up breading stations

Place the flour and cornmeal mixed with 1/2 tsp salt and 1/4 tsp pepper in a shallow bowl. In a second bowl whisk the egg with the buttermilk until smooth. In a third shallow bowl combine panko, grated Parmesan, garlic powder, onion powder, remaining 1/2 tsp salt and 1/4 tsp pepper; toss to combine.

Bread the asparagus

Working in batches of 6–8 spears to avoid clumping, dredge each spear first in the flour mixture, shaking off excess, then dip into the buttermilk-egg mixture, letting excess drip off. Finally press the spear into the panko-Parmesan mixture, coating evenly; place on a wire rack while you bread the rest.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within about 30–45 seconds.

Fry

Carefully add breaded asparagus in a single layer (do not overcrowd) and fry 2–3 minutes, turning once, until golden brown and crisp. Remove with a slotted tongs to a paper towel-lined sheet or wire rack. Repeat with remaining batches, allowing oil to return to temperature between batches.

Finish and serve

Season hot spears lightly with additional salt to taste. Arrange on a serving platter with lemon wedges if using. Serve immediately with Tulip dippin' sauce for best texture.

Tulip Dippin' Sauce

Combine mayonnaise, ketchup, Dijon mustard, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper in a small bowl. Whisk until smooth and homogenous.

Taste and adjust seasoning — add a little more honey for sweetness, vinegar for brightness, or paprika for smokiness. Chill the sauce for at least 15 minutes to let flavors meld, or serve immediately.