Parmesan Encrusted Asparagus was an appetizer that I fell in love with.
I love a great asparagus recipe, and this one fits the bill. Fresh asparagus is captured in a Parmesan crispy shell and served fresh.
You can prepare this wonderful asparagus recipe and it will taste like the Longhorn Steakhouse.
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Longhorn Steakhouse Parmesan Encrusted Asparagus
Prep time: 10 minutes
Cook time: 10 minutes
- 1 pound fresh asparagus
- 1 1/2 cup flour
- 1/2 cup grated Parmesan
- 1 teaspoon seasoned salt
- 2 cups buttermilk
- oil for frying
- Parmesan for grating
- Trim asparagus by removing the bottom inch, you can save the trimmings for soup stock. In a shallow bowl combine flour, grated Parmesan, and seasoned salt. Stir to combine the coating well. In another shallow dish add 2 cups of buttermilk.
- Coat asparagus first in flour, then dip into buttermilk, and then dredge in the Parmesan coating again. Place the coated asparagus on a wire rack. Repeat with all asparagus. Allow asparagus to rest about 5 minutes before frying.
- Add enough oil to your cooking vessel to cover the bottom 2 inches. I like to use vegetable oil, corn oil, or even cotton seed oil. Heat oil to 350 degrees. Drop a few pieces in at a time, and fry until golden brown. Remove golden asparagus and allow to drain on a wire rack.
- You may want to serve this with some Ranch dipping sauce..