Enjoy this delicious crumbed asparagus recipe with grains or alone as a snack. In season asparagus with nutty breadcrumb coating and mild hint of chilli cheese.
Nutritional Information
Each serving contains 168 calories, 1g of fibre, 3g of protein and 20% of your daily vitamin K.
Plus frying oil – approximately an extra 120 calories per serving.
Ingredient Choices and Substitutions
I used the Pimp My Salad Cashew Parm for this recipe. You can make this recipe nut free by avoiding the cashew parm and swapping that for a tablespoon of nutritional yeast if you still want that hint of cheesy flavour. Not a fan of the cheese but still want the crunch? Swap your cashew parm for a tbsp of ground nuts of your choice, cashews or almonds would both work incredibly well in this recipe.
Does it keep?
Not really. You can eat them cold if you have any leftovers, but this recipe doesn’t reheat well. Best eaten fresh. If you do have any leftovers, store them in an airtight container and keep refrigerated for 2-3 days.
Crumbed Asparagus Recipe
Enjoy this delicious crumbed asparagus recipe with nutty breadcrumb coating and mild hint of chilli cheese, as a snack or side.
This recipe is gluten free, dairy free, soy free and vegan friendly. It does contain nuts. See substitutions for alternatives.
Crumbed Asparagus Recipe
Ingredients
- 80 g fine asparagus tips
Wet Batter
- 3 tbsp gluten free plain flour
- 1 tsp harissa seasoning
- ¾ cup water
Dry Crumb
- 100 g crispy GF breadcrumbs
- Pinch of garlic powder
- 1 tbsp Pimp My Salad Cashew Parmesan
- Oil for frying
Instructions
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Fill a pan no more than ⅓ full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.
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We’re about to mix the crumb and batter. For each of these only mix halves of the amounts above. Due to the fact the asparagus gets a double coating, both mixes get messy fairly quickly. The second half of your asparagus will coat better if you make a fresh batch of each about halfway through the process.
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Meanwhile, put the flour and harissa seasoning into a shallow bowl and whisk well until as smooth as possible. Add the water and whisk to make the batter as smooth as possible. Mix the dry crumb ingredients and transfer half to a plate.
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When the oil is at frying temperature, dip an asparagus spear into the batter, then roll it in the breadcrumb mixture. Repeat this process if the spear isn’t fully coated. Repeat with a few more spears. Immediately lower the asparagus carefully into the hot oil and fry for a few minutes until golden brown all over. Remove the spears carefully using a slotted spoon and transfer to the plate to drain. Repeat with the remaining spears but do not overcrowd the pan – fry in small batches, I did about four at a time. If/ when you find the batter is getting too thick and the crumb mix lumpy from the double coating, mix the second half of the batter and crumb mix as above and continue until you’ve coated all spears. Serve hot.
Serve and enjoy!
Until tomorrow,
Sophie
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