Asparagus Recipes
Simple and delicious asparagus recipes — roasted, grilled, sautéed, and everything in between.
★ Fan Favorite
Fan FavoriteFried Asparagus & Buttermilk Ranch
Brittany KhamilleIngredients
- 1 bunch asparagus- ends trimmed
- 3 eggs
- 2 cups flour
- 1 1/2 cups panko bread crumbs
- cajun seasoning
- garlic powder
- onion powder
- mustard powder
- vegetable oil- for frying
- 1 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons fresh lemon juice
- black pepper
- garlic powder
- onion powder
- mustard powder
- cayenne pepper
- salt
- 1/8 cup fresh parsley- chopped
- 1/8 cup fresh dill- chopped
- 3 tablespoons fresh chives- chopped
Instructions
- 1to make the ranch: Mix all ingredients in a bowl. Refrigerate for 30 minutes before serving. Store tightly covered in the ice box for up to 2 weeks.
- 2Prepare three separate bowls. In one bowl you'll have flour, in another you'll have the eggs, and in the third will be the panko. Season each one the way you like!
- 3Coat each asparagus spear in the egg wash, flour, egg wash, and panko and press to ensure they're coated evenly and repeat with all of the spears. Lay on a plate and place into the freezer about 15 minutes.
- 4Preheat the oil to 350 degrees F and fry for 3-7 minutes; or until crispy.
- 5Remove from oil and drain on paper towels.
- 6Serve hot, garnished with parsley, with ranch!
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Open in Pepper →Why Asparagus Is the Easiest Vegetable to Make Impressive
Asparagus has a short season and a reputation for being fancy, but it's one of the simplest vegetables to cook well. Roast at high heat with olive oil, salt, and pepper for 12 minutes and it comes out perfectly caramelized every time.
Thin spears are best for quick cooking and salads; thick spears hold up to grilling and can stand on their own as a side. Either way, don't overcook — asparagus should retain a slight bite.
On Pepper, home cooks master asparagus in all its forms, from elegant spring salads to quick sheet-pan sides.
Quick Tips
- 1
Snap to find the tender spot
Bend the spear near the base and it snaps right where the woody part starts — no guessing, no knife required.
- 2
Use high heat
Roast at 425°F for 10–12 minutes. High heat caramelizes the tips and keeps the stalks tender, not soggy.
- 3
Thin vs. thick spears
Thin spears cook in minutes and work raw in salads. Thick spears hold up better to grilling and roasting.
- 4
Don't crowd the pan
A single layer is non-negotiable. Crowded asparagus steams instead of roasts and turns limp.
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