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Fried Asparagus with Creole Mustard Sauce

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1 lb fresh asparagus
  • 1 cup all purpose flour
  • 1 cup whole buttermilk
  • 1 large egg
  • 1 tablespoon plus 3 teaspoons for sauce hot sauce
  • 1 1/2 cups self-rising cornmeal mix
  • 1 tablespoon Cajun seasoning
  • for frying peanut oil
  • 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
  • 2/3 cup sour cream


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 1 teaspoon 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 °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 Creole seasoning, garlic powder, onion powder, mustard, ranch dressing mix, lemon juice, 3 teaspoons hot sauce, sour cream and salt to taste. Cover and chill.

Yield: 1 cup