Fried Asparagus Ribbons W/Shallots

My favorite way to use the fried asparagus is on a steak!

Fried asparagus and shallot makes for a beautiful presentation that adds flavor and texture to your dish. The crunchiness is nice with a seared steak. Plus, it pairs nicely with melted blue cheese!

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Ingredients:

Asparagus-1 bundle

Shallots-2 each

Frying oil-I used canola

Salt and pepper to taste

Tools needed:

Cutting board

Sharp knife

Vegetable peeler

Fryer (I used a stock pot)

Thermometer

Tongues or slotted spoon for removing asparagus and shallots from oil

How to make it:

Wash your asparagus. Cut off woody ends and peel length wise with a vegetable peeler. This will be a ribbon shape. You’ll get to a point on the asparagus when it is hard to peel and it gets too thin. I keep those pieces to chop up and use in a pasta.

Slice shallots roughly the same thickness as the asparagus, going with the length of the shallot. (root end to top of shallot). The slices should be around 1/16th of and inch in thickness.

Slice shallot roughly the same thickness as the shaved asparagus. About 1/16th of an inch in thickness.

Heat oil to 325-350. Make sure if you’re using a stock pot like I am to fill the pot with a little less than half with the oil. This allows for oil expansion. I’m using canola oil today. Fry asparagus and shallots at the same time for around 3-5 minutes. They will be slightly golden brown and crispy when cooled. Remove from oil and drain on paper towel. Immediately season with salt and pepper. Let cool and use to garnish on a steak, stew or a pasta!

Perfect with a ribeye, my favorite way to use crispy asparagus and shallot.

Enjoy!

-Logan