In my forever quest to make veggies sexier, this happened. As a formerly incarcerated lifestyle guru spouted, “It’s a good thing.” However, this dish is more than a good thing. Hazelnut Battered Fried Asparagus Spears over Whipped Lemon Parmesan Potatoes is a fantastic thing.
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Hazelnuts bring extra special favor to any sweet or savory recipe. I especially like to add them to holiday dishes. Their sweet, buttery flavor is a game changer. Especially in this Hazelnut Battered Fried Asparagus Spears over Whipped Lemon Parmesan Potatoes. The nutty, crunchy crust on the crispy green asparagus is just perfect. It also complements the potatoes perfectly.
Fair warning. The potatoes in this recipe contain a 1/4 cup of heavy cream. However, easily substitute a light version, Half and Half when watching your waistline. For those with dairy issues, use olive oil in place of the butter. Additionally, skip the parmesan cheese.
The asparagus is fried in oil and served on top of mashed potatoes. However, the result is not heavy. Lemon zest and juice give this recipe a bright feeling. Besides, it is flavorful heaven. The recipe calls for hazelnut flour. Don’t be put off by this. Easily make your own by grinding raw hazelnuts in a blender or food processor.
This dish is also perfect for Easter celebration, Mother’s Day or any spring meal. I consider this a side dish. Although, vegetarians could feast on it as a main meal.
Hazelnut Battered Fried Asparagus Spears over Whipped Lemon Parmesan Potatoes
Ingredients
- 2 lbs potatoes
- Kosher salt and freshly ground pepper to taste
- 1/2 teaspoon white granulated sugar
- 2 lemons
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 bundle baby green asparagus, about 2 dozen spears
- 1/4 cup all-purpose flour
- 1/2 cup ground hazelnuts or hazelnut flour
- 2 tablespoons bread crumbs
- 2 eggs
- 2 cups frying oil
- 1/4 cup chopped raw hazelnuts
Instructions
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Peel the potatoes and cut into chunks.
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Bring a large pot of cold salted water to a boil.
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Add the 1/2 teaspoon of sugar and the potatoes and boil until soft. You should e able to easily run a fork through them but they should not fall apart when pierced.
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Wash the lemons and part dry. Zest both lemons. Juice one to get 3 tablespoons of lemon juice
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Drain the potatoes, place in the bowl of your mixer fitted with the whisk attachment.
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Add the lemon zest, juice, butter, heavy cream and whip the potatoes until everything is combined. The texture should be smooth and creamy, not like glue.
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Cover the bowl or transfer to a heatproof container and store in the oven on a warm setting.
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Wash the asparagus, pat dry and trip off any woody stems.
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Heat the oil in a skillet. Place a layer of paper towels by the stove.
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Place the all-purpose flour in a shallow dish.
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Whisk together the ground hazelnuts and breadcrumbs and place in another shallow dish.
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In a third shallow dish, beat the 2 eggs together.
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Dredge the asparagus spears in the flour, then the egg and coat with the hazelnut breadcrumb mixture.
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Fry the coated spears for 2 minutes or until golden brown. Remove from the skillet and place on the paper towels to drain.
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Remove the potato from the oven and stir in the parmesan cheese. Season with additional salt and pepper to taste.
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Divide between four plates, lay the fried asparagus on top. Garnish each plate with the chopped raw hazelnuts and serve.
Like this Hazelnut Battered Fried Asparagus Spears over Whipped Lemon Parmesan Potatoes? try these other Asparagus Recipes:
