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Fried Asparagus with Creole Mustard Sauce

By Paula Deen

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Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15

Ingredients

  • 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

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 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

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DonTae

April 19, 2016
I cooked this and took it to a party and now every time I am invited to a party this is the dish that is requested of mel. It is very very delicious, but so is 100% of Mrs. Dean dishes are over the top good.

April 27, 2011

caroline barbee barnes

December 11, 2010
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.

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