One More Time with Asparagus

From “TRAVEL TIPS from SeeCalifornia.com” comes this Festival Feature in Fresno, April 15-17:

San Joaquin County grows the most asparagus of any place in the U.S.
Top 3 California Asparagus Counties:

San Joaquin 42.2% | Fresno 28.6%  | Monterey 27.4%

  • Asparagus is planted in the ground three years before it can be harvested for the full season; the plant grows for 15 to 20 years.
  • Short growing season February – June
  • Watch it grow! Can grow 7″ in a day when the temperatures reach 90 degrees.
  • #66 California farm commodity

Fried Asparagus with Dipping Sauce

Breaded asparagus is fried in coconut oil then served with a healthy chili ranch dipping sauce.

  • 12 asparagus spears
  • 1/4 cup whole wheat flour, seasoned
  • 2 eggs, beaten
  • 2 cups fresh bread crumbs, seasoned
  • use half panko crumbs, if desired
  • 1/2 cup coconut oil for frying, or as needed
  • 1 cup plain nonfat Greek yogurt
  • ¼-½ cup almond milk
  • 2-4 T mayonnaise
  • 1 4-oz can chopped green chili peppers
  • dashes hot pepper sauce (such as Siracha), or to taste
  • 2 T Seasoning Mix (2-4 tsp. EACH onion flakes, parsley leaves, basil, dill, garlic powder, onion powder, garlic powder, sea salt, black pepper)
  1. Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
  2. Dip asparagus in beaten egg.
  3. Roll and coat asparagus in a layer of breadcrumbs.
  4. Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
  5. Stir mayonnaise, milk, yogurt, green chilies, seasoning mix and hot pepper sauce together in a small bowl for dipping sauce.
  6. Heat coconut oil in a fry pan over medium heat.
  7. Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.

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