Fried Asparagus with Creole Mustard Sauce (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
1 pound fresh asparagus |
1 cup all-purpose flour |
1 cup whole buttermilk |
1 large egg |
1 tablespoon hot sauce |
1 1/2 cups self-rising cornmeal mix |
1 tablespoon cajun seasoning |
peanut oil, for frying |
creole mustard sauce, recipe follows |
1/4 teaspoon creole seasoning |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
3 tablespoons creole mustard |
2 teaspoons dry ranch dressing mix |
1 teaspoon lemon juice |
3 teaspoons hot sauce |
2/3 cup sour cream |
salt |
Directions:
1. Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp. Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.
2. In a shallow dish, whisk together buttermilk, egg and hot sauce. In another shallow dish, combine cornmeal mix and Cajun seasoning. Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.
3. In a large Dutch oven, pour oil to a depth of 2-inches. Heat oil over medium heat; about 360 degrees F.
4. Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.
5. Creole Mustard Sauce:
6. In a small bowl, combine all ingredients. Cover and chill.
7. Yield: 1 cup
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