German Fried Asparagus with Herb Cream
Discover the ultimate springtime indulgence with German Fried Asparagus with Herb Cream, a dish that beautifully highlights the delicate flavor of fresh white asparagus. Tender asparagus spears are blanched to perfection, coated in a savory breadcrumb and Parmesan mixture, and fried until irresistibly golden and crispy. Topped with a luxurious herb cream sauce infused with parsley, dill, chives, and a hint of garlic, this recipe combines crisp textures with creamy richness. Perfect as a side dish or a light entrée, this 35-minute recipe offers a unique twist to classic asparagus dishes. Serve it warm, and watch this elegant dish become the star of your table.
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Ingredients
- 500 grams white asparagus (fresh)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 75 grams breadcrumbs
- 30 grams grated Parmesan cheese
- 200 milliliters heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh chives (chopped)
- 1 piece garlic clove (minced)
- 1 teaspoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 500 milliliters water
- 1 teaspoon sugar
Directions
Step 1
Peel the white asparagus spears from just below the tips to the ends and snap off the tough ends.
Step 2
Bring 500 ml of water to a boil in a large pot. Add 1 teaspoon of sugar and a pinch of salt. Add the peeled asparagus and simmer for 8–10 minutes until tender but still firm. Drain and set aside.
Step 3
In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
Step 4
In a shallow bowl, mix breadcrumbs and grated Parmesan cheese. Dredge the blanched asparagus spears in the mixture, pressing lightly to coat them fully.
Step 5
Place the coated asparagus in the skillet and fry for 2–3 minutes on each side until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
Step 6
In the same skillet (wipe clean if necessary), add the minced garlic and sauté briefly until fragrant, about 30 seconds.
Step 7
Reduce the heat to low and pour in the heavy cream. Stir in the chopped parsley, dill, and chives. Add 1 teaspoon of fresh lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Simmer for 3–4 minutes, stirring occasionally, until the cream thickens slightly.
Step 8
Transfer the fried asparagus to a serving platter and drizzle with the herb cream sauce. Serve immediately, garnished with additional fresh herbs if desired.
Nutrition Facts
| Serving size | (1381.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1540.9 |
| Total Fat 118.4g | 0% |
| Saturated Fat 63.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 292mg | 0% |
| Sodium 2997.8mg | 0% |
| Total Carbohydrate 85.5g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 16.3g | |
| Protein 34.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 555.5mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1127.2mg | 0% |
Source of Calories