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Ingredients requirements - Mike's Fried Asparagus Spears:
- Provide - Deep Fried Asparagus
- Take 1 lb - Fresh Asparagus [or, one large bunch]
- Require 1 box - Louisiana Fry Batter [your brand choice + beer or water to thin]
- Need 1 quart for High Heat Deep Fry Oil
- Make ready - Sea Salt
- You need for Dip
- Need 2 packages of Hidden Valley Ranch Dip [+ sour cream as per manufactures directions]
- Get 1/2 tbsp of Dried Chives [+ reserves to garnish]
- Provide 1 for Milk [to thin - if desired]
Mike's Fried Asparagus Spears how to cook:
- ° 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.
- Chop the woody ends from your asparagus. About 1 1/2" to 2" from the base as pictured below.
- Clean asparagus under cold running water.
- Completely dry your asparagus on a clean towel or paper towels.
- ° 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.
- ° 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!
- ° Drain fried asparagus on a clean towel or paper towels. ° Sprinkle a small amount of sea salt over the tops. ° Serve hot.
- 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!
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