Fried asparagus with creole mustard sauce

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves12
  • DifficultyEasy
.5kg fresh asparagus
Creole Mustard Sauce, recipe follows
Creole Mustard Sauce:
1/4 tsp Creole seasoning
225g all-purpose flour
1/4 tsp garlic powder
225ml whole buttermilk
1/4 tsp onion powder
1 large egg
1 Tbsp hot sauce
3 Tbsp Creole mustard
2 tsp dry ranch dressing mix
335g self-rising cornmeal mix
1 tsp lemon juice
1 Tbsp Cajun seasoning
Peanut oil, for frying
3 tsp hot sauce
150ml sour cream
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 55-cm. Heat oil over medium heat; about 182 degrees C.

4) Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.

5) In a small bowl, combine all ingredients. Cover and chill.
Yield: 225ml

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