Mike's Fried Asparagus Spears. Crafted by chef Mike Midgley (Midgley's Public House, Stockton), these fried asparagus spears are just "too easy," he says. This simple recipe was inspired by deep-fried Crab Rangoon, the classic cream cheese and crabmeat-filled wonton appetizer. Here, cream cheese-slathered wonton skins are. Mike's Fried Asparagus Spears

You can have Mike's Fried Asparagus Spears using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mike's Fried Asparagus Spears
  1. It’s of Deep Fried Asparagus.
  2. You need of Fresh Asparagus [or, one large bunch].
  3. You need of Louisiana Fry Batter [your brand choice + beer or water to thin].
  4. It’s of High Heat Deep Fry Oil.
  5. Prepare of Sea Salt.
  6. You need of Dip.
  7. Prepare of Hidden Valley Ranch Dip [+ sour cream as per manufactures directions].
  8. You need of Dried Chives [+ reserves to garnish].
  9. It’s of Milk [to thin - if desired].

You can make this wonderful appetizer from the Longhorn steakhouse just like they do. Fresh asparagus spears are encrusted in a crispy asparagus crust. These beautiful grilled asparagus spears make the perfect side dish for just about any protein. This is the easiest Grilled Asparagus Spears recipe on the planet!

Mike's Fried Asparagus Spears instructions

  1. ° Mix your dip as per manufactures directions with sour cream, add dried chives and refrigerate. ° Know that this specific dip is fairly salty. It's meant to prompt additional alcohol consumption. Go with regular Ranch Dressing if you'd prefer..

  2. Chop the woody ends from your asparagus. About 1 1/2" to 2" from the base as pictured below..

  3. Clean asparagus under cold running water..

  4. Completely dry your asparagus on a clean towel or paper towels..

  5. ° Mix your batter to your desired consistency. I like mine a bit thicker to add to the salty crunch of this delicious hot bar food appetizer. ° Place asparagus in batter. Coat well..

  6. ° Heat oil on stove to high then turn to medium high heat. ° Place a few pieces of asparagus in heated oil one by one. If not, they'll stick to each other. ° Don't overload your pan. You'll cool the oil off too quickly causing soggy, oily asparagus spears. ° Don't worry about any large coating clumps. You'll want those!.

  7. ° Drain fried asparagus on a clean towel or paper towels. ° Sprinkle a small amount of sea salt over the tops. ° Serve hot..

  8. These fried asparagus spears were originally served to me loosely wrapped in newspaper in a tall pilsner glass. The dip was served to the side. But, serve these babies any way you'd like! Or, with what dips you'd prefer. Enjoy!.

The thicker ones will take a little longer to cook. If you choose the very thin spears, make sure they are all uniform. I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp.