The Ardent Epicure

An Ode to the Pleasures of Food

9:00 AM

What's on the side? Baked Asparagus Fries

Posted by Magic of Spice

Baked Asparagus Fries

Fresh baby asparagus is a tender delight who's primary harvesting season is spring.
However this versatile and adaptable California joy is also harvested during during the
 months of September and October. In fact depending on the production are in
 California, you can find asparagus through most of the year. The more tender "baby"
asparagus is not as easily acquired but when available, I of course jump right in...

I served these with two dipping sauces that I make on several occasions.
A Champagne Mustard Aioli, here, and an Ancho Honey Cream, here.
I substituted the sour cream in the ancho honey cream with
Crème fraiche this time, but either works great. 

My choice of flour was a Garrbonzo Bean Flour that is a gluten free flour.
For a alternate glutton free version of this recipe try replacing the the
panko bread crumbs with unsweetened coconut flakes. 

What you will need:
1 pound baby asparagus
2 eggs
1/2 large lemon, juiced
1 clove garlic, minced
1/2 cup garbanzo bean flour
1 arbol chili pod, ground
1/2 teaspoon ocean smoked sea salt, ground
1/2 teaspoon fresh pepper, ground
1/2 cup panko
Ice and large pot for blanching.

Let's get cooking:
Start by preparing your eggs by gently whisking them, add lemon juice and
minced garlic, stirring to incorporate. Then take two separate plates,
or one large serving plate, and place your flour on one with the panko on
another (or side by side on large plate). Finely grind your salt, pepper
and chili pod then mix into your flour. Set aside.

Now take a large pot filled with water and bring to a boil. Have ready
a bowl with an ice bath. Drop raw asparagus into the boiling water
for no more than 2-3 minutes, then quickly remove placing in the
ice bath until completely cool.

Leaving the asparagus still damp, dredge through seasoned flour shaking off excess.
Next place into egg bath and coat all sides, then dredge through panko. Then lay
coated asparagus onto a lined baking sheet, slightly spaced.

Bake in a pre-heated oven at 425 degrees 10-12 minutes, turn and continue
to bake another 10-12 minutes until panko crumbs are golden brown. 

My friend Drick over at Drick's Rambling Cafe is hosting a Football Food Party.
So stop over and see what is on the Tailgating Game Week Party menu...
P.S. there's voting and prizes involved :)

We would also like to extend a Very Happy Labor Day to
everyone celebrating here in the States...stay safe and have fun!

This is going over to Torview Food Palette Series.

And over to Your Best Recipe September 2011 on Spicie Foodie  

Alisha ~ Magic of Spice

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