Fried Asparagus with Creole Mustard Sauce

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Servings: 12 to 15 servings
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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

Creole Mustard Sauce:
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


 

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Directions

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.

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.

In a large Dutch oven, pour oil to a depth of 2-inches. Heat oil over medium heat; about 360 degrees F.

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

Creole Mustard Sauce:

In a small bowl, combine all ingredients. Cover and chill.

Yield: 1 cup

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Leave a Comment

Reader Comments:

54321

By Anonymous on April 26, 2011

54321

Love everything paula does. The asparagus was awesome. A friend of mine says she knows you ... she caters kimber nell graffeo(don't know her married name) She's actually family my cousin jimmy barbee is married to her sister susan From plaquemine, la.

By caroline barbee barnes on December 11, 2010

54321

I love this recipe and my husband who is not into veggies at all loves this recipe and eats them like they are candy!!!

By Anonymous on July 19, 2010

32121

I really like this recipe, even if it's a little labor intensive. My husband absolutely loves it and pops the asparagus like they're french fries. And the creole mustard is a wonderful spicy zing at the very end.

By crazycookTN on May 15, 2009

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