For all the asparagus lovers, these breaded bundles of deliciousness are so tasty and a perfect plant-based side dish to accompany any meal. I've tried baking these bundles instead of frying them, but some foods are meant to be fried! They are also gluten and dairy-free.
Ingredients
Recipe makes 8 bundles
1 bunch asparagus, washed & stems removed (I like to trim the asparagus so they are all the same length. Note- if the asparagus have very thick stems after trimming them, peel the bottom of the stems to remove any tough skin)
ice bath (add 1 cup ice to a bowl and add 2 cups water)
1/2 cup unsweetened oat milk
1 cup gluten-free bread crumbs
1/3 cup nutritional yeast
seasonings- 1 tsp salt, 1/2 tsp each black pepper, garlic powder, smoked paprika
16 toothpicks
1/4 cup avocado oil
1 lemon, sliced
Preparation
In a wide pot, add water and bring to a boil on medium-high heat.
When water has come to a boil, add the asparagus and steam for 5 minutes. Remove from water, submerge asparagus into the prepared ice bath, and set aside while preparing your breading station.
In a wide bowl, add the oat milk.
In a separate wide bowl, add the bread crumbs, nutritional yeast, and all seasonings. Mix to combine. Place the two bowls side by side.
I like to arrange the asparagus in groups of 4 and secure the bundles together using two toothpicks, one at the top and one at the bottom. Continue this process until all asparagus is bundled. (I like to do this on a big cutting board)
Place each bundle of asparagus one at a time in the milk, flipping them so they are fully covered and then dredging them in the bread mixture, flipping them and patting them down to make sure the bread adheres to the asparagus. Place the breaded bundles on a tray while you finish the remaining ones.
Place asparagus in the refrigerator for 20-30 minutes to set for easier frying. (if you are short on time, you may skip this process and fry them right away)
In a large cast iron pan, add the avocado oil and heat on medium. When the oil is hot, add the bundles to the pan in batches. Do not overcrowd.
Cook asparagus for 3-4 minutes per side or until asparagus is golden and crispy. Remove and allow to drain and cool on a plate lined with paper towels. Once cooled, gently remove the toothpicks.
I like to serve it with a fresh squeeze of lemon juice.
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