Gateway Vegetables

Continuing with the theme of “gateway vegetables” and seasonality, I’m taking this opportunity to provide another great asparagus recipe.  Asparagus really can be considered a superfood as they are rich in folate, potassium, vitamins A & K and fiber.  They aid in digestion, reduce inflammation and even may reduce the risks of certain kinds of cancer.  I can understand the hesitation that some might have in regards to asparagus.  I myself am not 100% certain I liked these as a child. Asparagus are a little weird, almost like tiny trees that spear out of the ground like thick swamp reeds or something. You can almost imagine them growing in some alien terrain.  BUT anyway, the way my mother always prepared asparagus was blanched and drizzled with a little olive oil and vinegar, which happens to be a very simple, typical Spanish way of cooking them. My mother also always preferred white asparagus over the green kind, ALSO very Spanish as these are grown in Mediterranean climates in the regions of Granada, Malaga, Toledo, Cadiz & Murcia. There is no flavor superiority between white and green asparagus and the only difference is the conditions under which they are grown- green needs the light to develop its color, while white needs to be grown devoid of light, again, like some alien albino plant.

So, how do you get those asparagus opponents to enjoy this vegetable? FRY IT OF COURSE! The below recipes uses panko breadcrubs, which I prefer to Italian, only because the result is less heavy & they seem to absorb less of the frying oil. Be sure not to overcrowd your pan when you are making these, make sure the oil is hot enough and fry it in batches, allowing each to drain on paper towels. One trick to keep ANYTHING that you fry from combining to form one giant mass (Voltron style) is to hold the item under the oil with tongs for a few seconds. This seals the asparagus and prevents it from sticking.

The aioli served with this recipe, quite frankly kicks ass.  Anything with garlic and smoked paprika is going to be a win in my book. The method of cooking the garlic with the skin on twice in boiling water softens up the texture nicely.  This aioli would also make a delicious addition to simple sandwiches- try a smear on a turkey sandwich or in a potato salad with some diced pickle. YUM!

I love this recipe served tapas style with a variety of finger foods & a great beer. This is also a nice alternative to French fries, if you want to get the kiddies to try them, serve them alongside a burger.  Asparagus “fries” hold up well and I think they would also work really well in cocktail party, lord knows we should give those pigs in a blanket a rest…

Serves 6 (but I devoured these ALL with Jeff)

olive oil paprika lemons kosher salt black peppercorns vegetable oil panko eggs limes all-purpose flour

For the aïoli
4 large cloves garlic, unpeeled
2/3 cup mayonnaise
1 Tbs. extra-virgin olive oil
1 tsp. smoked paprika
1 tsp. fresh lemon juice, more to taste
Kosher salt and freshly ground black pepper

For the asparagus fries
3 cups vegetable oil
2 large eggs, beaten
1 medium lime, juiced
3/4 cup unbleached all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko
1 lb. thick asparagus spears, trimmed

Make the aïoli

Put the garlic in a small saucepan, add cold water to cover by least 1/2 inch, and bring to a boil over high heat. As soon as the water boils, drain and repeat the process once more. Rinse the garlic with cold water to cool and then peel and mince the cloves.

In a medium bowl, whisk the poached garlic with the mayonnaise, olive oil, smoked paprika, and lemon juice until smooth. Add more lemon juice, salt, and pepper to taste. Refrigerate for at least 1 hour to meld the flavors.

Make the asparagus fries

In a 3-quart saucepan heat the oil over medium-high heat to 375°F.

In a small bowl, whisk the eggs with the lime juice and 2 Tbs. water.  Put the flour on a small plate and season generously with salt and pepper. Put the panko on another small plate. Dredge the asparagus in the flour and shake off any excess. Dip the asparagus in the egg mixture and then the panko to coat. Working in batches, fry the asparagus until golden-brown, about 3 minutes. With a slotted spoon, transfer to paper towels to drain briefly. Sprinkle with salt and serve with the smoked paprika aïoli.