Whether or not you need to blanch asparagus before frying depends on how you want the final product to turn out. Blanching is a quick process of boiling vegetables for 1-2 minutes then shocking them in an ice bath to stop the cooking. It can help enhance the flavor and texture of asparagus before frying in several ways.
Benefits of Blanching Asparagus Before Frying
Here are some of the main benefits of blanching asparagus before frying:
- Brightens the color – Blanching helps brighten the green color of asparagus and prevent it from turning dull or olive during frying.
- Retains crisp texture – The short blanch helps soften the fibrous texture just slightly while still retaining a nice crisp bite when fried.
- Enhances flavor – Blanching can help mellow out the grassy flavor of raw asparagus and bring out its natural sweetness.
- Cooks evenly – The quick pre-cook ensures the asparagus spears will cook more evenly all the way through when fried.
- Shortens frying time – Since they are partially cooked, blanched spears will take less time to fry which prevents them from overcooking.
Blanching prior to frying results in tender, flavorful asparagus spears with a vibrant green color. The blanching process prepares the vegetable so that it fries up beautifully.
Downsides of Blanching Before Frying
While blanching has some advantages, there are a couple potential downsides:
- Extra time and effort – It requires an extra step of boiling and shocking before moving onto frying.
- Can dull flavor – Blanching may remove some of the delicate fresh flavors from the asparagus.
- Not necessary for thin spears – Very thin, pencil-sized spears may not need blanching before a quick fry.
For very thin asparagus, the extra blanching step may not be worth the effort since the spears will cook through very quickly. Thicker spears are better candidates for blanching first.
How to Blanch Asparagus
If you do decide to blanch your asparagus before frying, here is a simple process to follow:
- Wash and trim asparagus spears. Snap off the tough woody ends.
- Bring a large pot of salted water to a boil. Use about 4 quarts water per 1 lb asparagus.
- Add asparagus and blanch for 1-2 minutes, depending on thickness.
- Drain asparagus and immediately plunge into an ice bath to stop cooking.
- Let cool completely, then drain and pat dry.
- At this point, the blanched spears are ready to be fried.
Be careful not to over-blanch the spears or they will become limp and mushy. Time it just until the color brightens but they still have some snap left in them.
Frying Methods
There are a couple ways you can fry blanched asparagus spears, including:
- Pan frying – Heat oil in a skillet over medium-high heat. Fry spears for 2-3 minutes, turning occasionally, until browned and tender.
- Air frying – Toss spears lightly in oil then air fry at 400°F for 4-8 minutes, shaking halfway.
- Batter frying – Dip blanched spears in batter then fry in 350°F oil for 2-3 minutes until golden brown.
Fry in small batches to prevent overcrowding and use tongs to carefully flip halfway through. Fry just until spears are heated through and reach desired tenderness.
Complementary Seasonings and Sauces
Here are some tasty ways to flavor fried asparagus:
- Season with salt, pepper, garlic powder, paprika, lemon juice or zest
- Coat with breadcrumbs, parmesan, panko or cornmeal for texture
- Drizzle with lemon browned butter, hollandaise sauce, marinara sauce or aioli
Fried asparagus also pairs well with dipping sauces like ranch, blue cheese, honey mustard or teriyaki sauce for dipping.
Serving Suggestions
Crispy fried asparagus makes a delicious addition to:
- Appetizer platters
- Salads or grain bowls
- Eggs Benedict or breakfast dishes
- Steak or meat entrées
- Sandwiches and burgers
For a healthy side dish, fry up some asparagus spears to serve alongside chicken, fish or beef. The combination of crispy exterior and tender interior is hard to resist.
Storing and Reheating Fried Asparagus
To keep fried asparagus spears crispy, store leftover fried spears in an airtight container in the refrigerator for 2-3 days max. Reheat in a 400°F oven or toaster oven until warmed through and crispy again before serving.
Conclusion
Blanching asparagus before frying offers some benefits like enhanced color, flavor and texture. However, with very thin spears, the extra step may not be necessary. Use your discretion based on the thickness of your asparagus. Boil for just 1-2 minutes, then shock in an ice bath before patting dry and frying up until crispy and browned.
Pair your fried asparagus with flavorful seasonings and dipping sauces. Store leftovers properly to maintain the crispy texture. Blanching before frying results in restaurant-quality asparagus worthy of any appetizer spread or dinner plate.