Fried Asparagus with Wasabi Caper Sauce
Submitted by: cybercook
Crisp-cooked asparagus spears are wrapped in thin slices of ham, and breaded with egg and panko crumbs.
Ingredients
- Wasabi Caper Sauce:
- 1/3 cup mayonnaise
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons bottled capers, drained and chopped
- 2 teaspoons wasabi paste, or to taste
- 16 medium stalks fresh asparagus, tough ends trimmed
- 16 slices cooked ham, sliced paper-thin
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 3 large eggs
- 2 1/2 cups panko bread crumbs
- 3/4 cup oil (vegetable, canola, etc.)
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Method
For sauce: In a small bowl combine the mayonnaise, lemon juice, the capers and the wasabi. Stir to blend. Cover bowl and refrigerate until needed. In a large pot of lightly salted, boiling water cook asparagus until tender but still crisp, about 3-5 minutes. Using tongs, transfer asparagus spears to a large bowl of ice water. When cold, drain and discard water. Combine flour, salt and pepper in a shallow bowl. Whisk to blend. Place panko crumbs in a large shallow bowl. In a large shallow bowl beat eggs to blend. Wrap each asparagus spear in a slice of ham. Dredge in flour; shaking of the excess. Dip in egg and roll in panko crumbs until evenly coated. Heat oil in a large skillet until hot but not smoking. Fry the breaded asparagus until golden brown, about 2 to 3 minutes per side. Drain on a wire rack set on paper towels. Cut each asparagus spear in half. Transfer to a serving platter. Serve immediately with wasabi sauce.
Notes: A beautiful side dish for spring.
Number of Servings: 4 -6
Submitted by: cybercook ( See all of cybercook Recipes )
