Saturday, April 24, 2010

Deep Fried Asparagus And Stuff

Let me preface this by saying, I have very high expectations for restaurant meals, cause I get pretty good ones at home. Here in the Knoxville area, there is a local restaurant that has become a local chain named Puleo’s Grill and after the funeral for Bev’s mom, that’s where she wanted to go, and like many places, sometimes you get a great meal and sometimes not. I had their seafood sampler and it was average from a fish standpoint, then my baked potato was cold and the pasta alfredo side had a flavor I didn’t care for. I had Bev’s leftover shrimp and grits for lunch the next day and really liked them. The one part of the original meal I thought was outstanding was the deep fried asparagus as it had the right spices and a great crispiness. I thought if only I could replicate the outside, with some really good, fresh asparagus on the inside, it would be awesome.

So for dinner, it was to be coconut shrimp, deep-fried asparagus, grilled sweet potato and three bean salad. The coconut shrimp recipe came from a friend of a friend of a relative of a friend in Texas and is as follows as we made it (I increased it for the larger amount of shrimp we cooked).

6 jumbo or colossal shrimp, butterflied
1 cup shredded coconut
¼ cup Panko breadcrumbs
1 tbsp dried parsley
1 cup all purpose flour
S&P to taste
1 tsp onion powder
1/8 tsp garlic powder
¼ cup coconut milk
½ cup liquid egg

Mix together flour, salt, pepper, garlic powder, and onion powder and put in a plastic bag (I used a gallon). You can also just dredge in the mix in a bowl.
Mix together coconut milk and egg.
Mix together panko, coconut and parsley.
Shake shrimp in bag to coat, dip in egg mixture, roll in coconut mix.
Deep-fry in 365* oil until golden brown – just a couple of minutes.

For the asparagus, I did a little research and found that most recipes contain celery salt and Puleo’s had a little heat, so this is what we did. We used a doctored version of the beer batter recipe from our neighbor, so it was:

1 cup self rising flour
1 beaten egg
1 tsp salt
¾ tsp celery salt
½ tsp cayenne
About ¾ can of beer (adjust to get the batter thickness you want)
Panko bread crumbs as needed

Make up the batter and coat each spear then roll in Panko and deep-fry at 365* until golden brown.

Here’s the result.

For the potatoes, I just parboiled them until tender, coated with olive oil, sprinkled with S&P and grilled – added a little butter on top just before removal. I’m not a big fan of coconut shrimp but they were good and those that are fans thought they were delicious. Bev said this was a keeper recipe - the coconut milk assured the flavor came through, but heavy cream can be substituted if its too much. The asparagus turned out good with a creamy but still a little snap center and a crispy coating. I didn’t achieve the spice level I was looking for however, so I still like Puleo’s better and will have to continue improving – all suggestions appreciated. The other thing I should have done was whip up a couple of dunking sauces for the shrimp and asparagus – I thought about it half way through the meal. I’m not usually a big fan of the bean salad, but I really enjoyed this one – even had seconds.

3 Bean Salad With Tangy Dressing.
From our good friend Nancy Cardwell


• 1 can (15 to 16 ounces) cut green beans, drained
• 1 can (15 to 16 ounces) cut yellow beans, drained
• 1 can (about 16 ounces) red kidney beans, drained
• 1/4 cup chopped green bell pepper
• 1 cup sliced purple onion

Mix separately and micro 1 min if using sugar (Bev used Splenda)

• 1/2 cup cider vinegar
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon pepper

Mix everything together. Bev also added a can of chick peas, so I guess it was four bean salad.

All-in-all I'd have to say good meal and with a liitle more work on the asparagus and some sauces, I'd serve it to company.

Have a great day and thanks for stopping by.



  1. Deep fry it and I'll like it! I've bought deep fried asparagus at my farmer's market but haven't made it at home. What a delicious meal!

  2. Good Mornin'! Do you know that I have never deep fried asparagus?? Seriously! I think I must remedy this.

    Have a wonderful weekend Larry!

  3. Fried asparagus?? that sound good - what a great idea!!

  4. I've never had fried asparagus either!!

  5. Wow, Larry, this whole meal looks scrumptious! I would love to try the grilled sweet potatoes - never had anything like that. Good eats!

  6. I'm really hoping you perfect that fried asparagus recipe. I'm not even going to try it until you tweak it. I can't imagine getting any batter to stick to many vegetables let along asparagus. I guess tempura would be somewhat easy. That bean salad sounds really good.

  7. Puleo's made the first and best fried asparagus I've ever had. There is just something about how thick they get their batter and it sticks so well.


I appreciate and enjoy your comments